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oil, for deep-frying
125g plain flour
750g large, fresh sardines, scaled,
cleaned and gutted
4 tbsp olive oil
5 shallots, sliced
125ml white wine vinegar
4 garlic cloves, crushed and chopped
large handful of mint leaves, finely
chopped
grated rind and juice of 1 lemon
1/2 tsp crushed dried chilies
salt and pepper |
Method :
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Heat the oil for deep-frying to
350-375F or until a cube of bread browns in 30 seconds.
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Season the flour with salt and
pepper.
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Dip the sardines into the seasoned
flour and fry in the hot oil for 2 minutes, or until golden.
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Remove and place on a tray lined
with kitchen paper to absorb the excess oil, keep warm.
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Heat 1 tbsp of the olive oil in a
saucepan.
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Add the shallots and fry over a
low heat for 5 minutes, then add the vinegar and cook until nearly
half of it has evaporated.
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Transfer the sardines to a warmed
serving dish.
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Add the remaining olive oil, the
garlic, mint, lemon rind and juice and chilies to the shallot
mixture and cook for 1 minute.
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Spoon the sauce over the sardines
and season to taste with salt and pepper.
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Ready to serve.
Serves 4
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