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Sardine Lemon & Sage Fritto by Tobie Puttock

Recipe by Tobie Puttock

We say crisp, sunshiney weekends with friends call for crunchy Sardine Fritto.

  • 12 sardine fillets
  • 12 sage leaves
  • 2 lemons
  • 1 cup plain flour
  • 1 egg
  • 1 ½ cups beer
  • Sea salt
  • Sunflower oil for frying
  • Sea salt
  1. To make the batter whisk together the egg, beer and flour until smooth. Cover with cling film and allow to rest for 20 minutes.
  2. Slice one of the lemons as finely as you can into rounds and the other into quarters.
  3. Heat the oil 175C, you can test its ready by dropping a small amount of batter into the oil, if its sizzles you can get cooking.  You should cook the ingredients in batches, so you don’t overload the pot.
  4. Prepare a plate lined with kitchen paper.
  5. Coat the sage and the lemon in the batter and gently lower into the oil, fry until golden brown on both sides and then remove with a slotted spoon and transfer to the lined plate to remove any excess oil.
  6. Do the same for the sardines.
  7. Once all the ingredients are cooked arrange them on a serving platter with the lemon wedges.

Watch Tobie making this recipe over here.

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