Stuffed sardines

Yield: 1 servings

Measure Ingredient
12 Fresh sardines
1 Egg; beaten
Breadcrumbs for coating
Olive oil for deep frying
Breadcrumbs from 2 bread rolls
Little milk
60 grams Extremely fresh mortadella; diced (2oz)
55 grams Parmesan cheese; grated (2oz)
1 Garlic clove; very finely chopped
2 tablespoons Finely chopped flat leaf parsley
Salt and pepper
2 Eggs


Cut the heads off the sardines and bone them, leaving them attched down the back.

Prepare the filling: soak the breadcrumbs in a little milk to cover, then squeeze our excess liquid. Mix with the remaining filling ingredients and season. Use to stuff the sardines, then close each sardine like a sandwhich.

Dip in the beaten egg and then in breadcrumbs. Deep fry in olive oil until golden brown, drain briefly on kitchen paper and serve.

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