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

“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.