“Who doesn’t love a crumbed fish sandwich on soft white bread?” asks Australian seafood chef Josh Niland. “It’s important to fry the sardines in ghee in a pan rather then deep-frying, as the flavour is much better and the degree of cooking is easier to control.
“Yoghurt tartare sauce could be substituted for a hot sauce or mayonnaise, if you like. This sandwich is so versatile and a number of different fish work perfectly here, including herring, whiting, bream or flathead.”
Crumbed sardine sandwich
Equipment
- Frying pan
Ingredients
- 150 g plain flour
- 4 eggs lightly whisked
- 120 g white panko breadcrumbs
- 8 x 60 g sardines scaled, gutted and butterflied (or anchovies, herring or whiting)
- 70 g ghee
- sea salt
- freshly cracked black pepper
- 4 slices soft white bread
- 100 g yoghurt tartare sauce
Method
- Start by flouring, egg washing and crumbing the butterflied sardines, being sure to leave the tails of the fish uncrumbed.
- Heat the ghee in a frying pan over a high heat and cook the crumbed sardines, in batches, on one side for one minute, or until golden and crisp, then flip to the other side and fry for a further 10–20 seconds. Remove from the pan and season liberally.
- Cut the crusts off the bread. Spread some of the sauce over two of the slices of bread from edge to edge, then arrange four sardines on top. Add the remaining sauce on top and then the remaining slices of bread.
- Serve with the golden edges of the sardine showing around the edges of the bread and the little tails exposed at one end.
Nutrition
The Whole Fish Cookbook: New ways to cook, eat and drink by Josh Niland, published by Hardie Grant. Photography Rob Palmer.
You may also be interested in…
This article may include affiliate links to products and services where we may receive a small fee to support the running of this site if you make a purchase or is a sponsored article from one of our select editorial partners providing valuable advice and information to our readers.
