Who doesn’t love a crumbed fish sandwich on soft white bread? It’s important to fry the sardines in ghee in a pan rather than deep-frying, as the flavor is much better and the degree of cooking is easier to control. Yogurt tartare sauce could be substituted for a hot sauce or mayonnaise, if you like.
This sandwich is so versatile and a number of different fish work perfectly here, including herring, whiting, bream or flathead. Excerpted with permission from The Whole Fish Cookbook by Josh Niland, published by Hardie Grant September 2019, RRP $40.00 hardcover. Get your copy here: The Whole Fish Cookbook.
1 cup all-purpose flour
4 eggs, lightly whisked
2 cups white panko breadcrumbs
8 x 2-ounce sardines, scaled, gutted and butterflied
2½ ounce ghee
sea salt flakes & freshly cracked black pepper
4 slices soft white bread
3½ ounce yogurt tartare sauce (recipe as follows)
1½ cups natural yogurt
3 large French shallots, diced
1 Tablespoon small salted capers, rinsed, dried and finely chopped
⅓ cup coarsely chopped cornichons
2 Tablespoons finely sliced flat-leaf (Italian) parsley leaves
YOGURT TARTARE SAUCE INGREDIENTS
Start by flouring, egg washing and crumbing the butterflied sardines, being sure to leave the tails of the fish uncrumbed.
Heat the ghee in a frying pan over a high heat and cook the crumbed sardines, in batches, on one side for 1 minute, or until golden and crisp, then flip to the other side and fry for a further 10–20 seconds. Remove from the pan and season liberally.
Serve with the golden edges of the sardine showing around the edges of the bread and the little tails exposed at one end.
YOGHURT TARTE SAUCE DIRECTIONS
Stir all the ingredients together in a bowl. Set aside.