CRUMBED SARDINE FILLETS WITH MIXED LEAVES

The Fishmonger’s Son by Anthony and Laura di Florio Yotis

Sardines have a unique, full-bodied flavour for such a tiny fish. Some people never grow into them and others just can’t get enough of them – fried, on toast, in pasta … Sardines are packed with nutrients and really are very good for you. This is a cracking working-from-home lunch, as you can have these crumbed and ready in the fridge.

SERVES 2

Ingredients:

6 sardine fillets
salt flakes and freshly ground black pepper
3 tablespoons finely chopped flat-leaf parsley leaves
240 g rustic breadcrumbs
300 g plain flour
250 ml cold water
1 tablespoon extra-virgin olive oil
2 teaspoons white balsamic vinegar (or whichever vinegar you prefer)
120 g mixed salad leaves, washed
3–4 tablespoons olive oil for frying
1 lemon, halved
chilli oil, to serve (optional)

Recipe:

1. Lay your sardine fillets out and lightly season the flesh with salt and black pepper, then set aside for 10 minutes.

2. Prepare two deep bowls. Combine the parsley and breadcrumbs in the first bowl. In the second bowl, add the flour and cold water, gently whisking to combine.

3. Holding a fillet at one end, dip it in the flour and water mixture, making sure it is thoroughly coated. Place straight into the crumb mixture, using your fingers to ensure an even coating. Repeat with all the fillets.

4. Place the fillets in the fridge for 5–10 minutes to firm up.

5. Combine the extra-virgin olive oil, vinegar and salt and pepper, to taste. Dress the leaves, then arrange on the side of a serving plate.

6. Heat the olive oil in a frying pan over medium heat. Pan-fry the sardine fillets for around 2 minutes on each side, until the crumb is golden and crunchy. Drain on paper towel.

7. Arrange the sardine fillets next to the salad leaves and add a squeeze of lemon or a drizzle of chilli oil, if using.