Crumbed Sardine Sandwich Recipe

Name: Crumbed Sardine Sandwich Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Ingredients: 1 cup all-purpose flour; 4 eggs, lightly whisked; 2 cups white panko breadcrumbs; 8 sardines, scaled, gutted and butterflied; 2½ ounce ghee; sea salt flakes &amp; 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

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Servings

Prep Time

15 minutes

Cook Time

5 minutes

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.

Image of Crumbed Sardine Sandwich Recipe

Ingredients

1 cup all-purpose flour
4 eggs, lightly whisked
2 cups white panko breadcrumbs
8 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)

YOGURT TARTARE SAUCE INGREDIENTS

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

Directions

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.

Filed in: Entrees, Fried, Ingredients 11-15, Prep 15-30 minutes, Sardines, Total 15-30 minutes, Whole Fish

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