Sardines fried in a tomato skin batter – Σαρδελλες τηγανητες σε κουρκουτι με φλουδα ντοματας

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“A fresh sardine is better than stale lobster” Feran Adria, Celebrity Chef. 

Today’s recipe is the result of inspiration. I dedicate it to my Friend M, who loves sardines.

Tomato skins and basil leaves
Tomato skins and basil leaves

I was preparing a tomato sauce the other day, and had in fornt of me a dish full of the tomato skins and the basil leaves that were left on the sieve after I pressed the tomatoes through.

Fresh sardines
Fresh sardines

On the other bench in the kitchen I had a bag with fresh sardines.

It all came together in a split second.

“Sardines fried in a tomato skin batter”.

Sardines in the batter
Sardines in the batter

The batter is made with all purpose flour, baking soda, vinegar, eggs, salt, pepper, the tomato skins and basil mix, and water.

I let the mix rest for one hour in the fridge.

In the meantime, I gut the sardines and take the head off, but I leave the bone.

You could flour them before immersing in the batter, but it also works without.

Sardines fried in a batter of tomato skins
Sardines fried in a tomato skin batter

I fry in corn oil until orange brown.

You will notice that:

1. the sardine’s flesh melts in your mouth,

2. the bone is just a crunchy substance,

3. the acidity of the skin adds a wonderful counterbalance to the sweetness of the fish and the basil

DSCF8978
Sardines fried in a tomato skin batter

Enough written, enjoy it with a robust white wine.

2 COMMENTS

  1. Υπέροχος συνδυασμός γης και θάλασσας: μαζί και χώρια, διάκριση εν τη ενώσει.

  2. Υπέροχος συνδυασμός γης και θάλασσας: μαζί και χώρια, διάκριση εν τη ενώσει.

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