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Fried sardines with balsamic vinegar

Fried sardines with balsamic vinegar by Akis Petretzikis. A quick and easy recipe for the most delicious breaded sardines cooked in a wok!

4 Servings

Nutrition (1 serv.)	Amount	Nutrition (1 serv.)	Amount
Calories	428 kcal	Sugar	–
Carbs	–	Cholesterol	–
Protein	–	Sodium	–
Fat	–	Fiber	–
Sugar	–
Cholesterol	–
Sodium	–
Fiber	–

Prep Time: 15 min Cook Time: 15 min Total Time: 30 min

https://akispetretzikis.com/en/recipe/7690/thganhtes-sardeles-me-valsamiko-mango

Put the flour, corn starch, 1 pinch of salt, and the club soda into a bowl, whisk them well until homogenized, and set the bowl aside.
Carefully score the sardines in half, or press them with your hands, and open them up.
Remove the bone, keeping the tail on, and sprinkle them with salt.
Place a wok over medium-high heat, add the sunflower oil, and let its temperature reach 160°C (320°F).
Line a baking pan with absorbent paper towels and set it aside.
Dip the sardines one by one into the batter, keeping them open, and add them to the wok in 3-4 batches.
Fry them for 3-4 minutes, until they are crispy and cooked through.
Use a slotted spoon to transfer the sardines first to the pan with the paper towels and then to a bowl.
Remove the wok from the heat.
Add 3-4 tablespoons of balsamic vinegar to the bowl with the sardines and mix with a spoon.
Use a peeler to thinly slice the green part of the cucumber, that has no seeds, and add them to a bowl.
Cut the cherry tomatoes in half and transfer them to the bowl.
Add some salt and 2 tablespoons of balsamic vinegar, and mix well with a spoon.
Place the sardines over the salad and serve with fresh parsley.

Ingredients

500 g sardines

140 g all-purpose flour

40 g corn starch

330 g club soda

1 cucumber

100 g cherry tomatoes

5-6 tablespoon(s) balsamic vinegar

salt

1 liter sunflower oil

parsley

Instructions

Step 1

Put the flour, corn starch, 1 pinch of salt, and the club soda into a bowl, whisk them well until homogenized, and set the bowl aside.

Step 2

Carefully score the sardines in half, or press them with your hands, and open them up.

Step 3

Remove the bone, keeping the tail on, and sprinkle them with salt.

Step 4

Place a wok over medium-high heat, add the sunflower oil, and let its temperature reach 160°C (320°F).

Step 5

Line a baking pan with absorbent paper towels and set it aside.

Step 6

Dip the sardines one by one into the batter, keeping them open, and add them to the wok in 3-4 batches.

Step 7

Fry them for 3-4 minutes, until they are crispy and cooked through.

Step 8

Use a slotted spoon to transfer the sardines first to the pan with the paper towels and then to a bowl.

Step 9

Remove the wok from the heat.

Step 10

Add 3-4 tablespoons of balsamic vinegar to the bowl with the sardines and mix with a spoon.

Step 11

Use a peeler to thinly slice the green part of the cucumber, that has no seeds, and add them to a bowl.

Step 12

Cut the cherry tomatoes in half and transfer them to the bowl.

Step 13

Add some salt and 2 tablespoons of balsamic vinegar, and mix well with a spoon.

Step 14

Place the sardines over the salad and serve with fresh parsley.