“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.
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.
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”.
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.
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
Enough written, enjoy it with a robust white wine.