SARDE FRITTE

FRIED SARDINES

Delicious and ubiquitous on the counters of the bàcari—wine bars—these fried sardines are best hot but can also be eaten cold …

SERVES 6 PREPARATION TIME: 30 MINUTES COOKING TIME: 5 MINUTES

12 small sardines

50 g (1³/₄ oz/¹/₃ cup) plain (all-purpose) flour

1 egg, beaten

50 g (1³/₄ oz) home-made breadcrumbs

1 litre (35 fl oz/4 cups) vegetable oil, for deep-frying

Cut the heads off the sardines and scale, clean and butterfly them. In a deep-fryer or large heavy-based saucepan, heat the oil to 180°C (350°F), or until a cube of bread dropped into the oil turns golden brown in 15 seconds. Put the flour, egg and breadcrumbs in separate dishes. Dip the sardines first in the flour, shake off any excess, then coat with the egg, and then the breadcrumbs. Fry them in the hot oil until golden brown and drain on paper towels. Season with salt before serving.

OVEN-BAKED VERSION

Preheat the oven to 180°C (350°F/Gas 4). Lay the sardines on a baking tray lined with baking paper. Sprinkle them with breadcrumbs and bake for 5 minutes.