SARDINES RECIPE

Topped with a herb and pepperdew crust

THE FISH

  • 12 Freshly frozen sardines
  • 200g Cake flower to dust the fish
  • 2tsp Packo curry powder
  • 1tbls salt to season the fish
  • 100ml sunflower oil to fry the fish
  • 2 lemons for garnish

THE SALSA

  • 300g peeled and diced cucumber
  • 60g freshly chopped coriander
  • 60ml sweet chili sauce
  • 1 Lemon juiced and zested
  • 120g Creme Fraiche
  • 15g Himalayan pink salt

CHEFS TIP:
To check if your sardine are fresh, make sure the eye is round and clear. The skin must be a nice silver to blue colour and there must be no blood that has leached out into the bottom of the box.

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