Nutrition Facts
Crumbed sardine sandwich
Amount Per Serving
Calories 1016
Calories from Fat 486
% Daily Value*
Fat 54g83%
Saturated Fat 27g169%
Cholesterol 472mg157%
Sodium 1007mg44%
Potassium 589mg17%
Carbohydrates 128g43%
Fiber 6g25%
Sugar 9g10%
Protein 42g84%
Vitamin A 561IU11%
Calcium 491mg49%
Iron 11mg61%
* Percent Daily Values are based on a 2000 calorie diet.
Crumbed sardine sandwich
A next-level fish finger sandwich
Servings: 2
Calories: 1016kcal
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
Calories: 1016kcal | Carbohydrates: 128g | Protein: 42g | Fat: 54g | Saturated Fat: 27g | Cholesterol: 472mg | Sodium: 1007mg | Potassium: 589mg | Fiber: 6g | Sugar: 9g | Vitamin A: 561IU | Calcium: 491mg | Iron: 11mg