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Serves : 4 FIRST-COURSE SERVINGS

Lemony-flavored sansho is ground Szechwan peppercorns. Shiso is a Japanese herb with a slightly sweet and peppery flavor.Plus: More Seafood Recipes and Tips

How to Make It

Step 1    

In a bowl, beat the eggs with the all-purpose flour and arrowroot. Mix in the water just until blended; do not overmix. Let stand for 30 minutes. In a small bowl, combine the sansho with 1 teaspoon of salt and 1/4 teaspoon of white pepper.

Step 2    

Set the sardine fillets, skin side down, on a work surface and season with salt and white pepper. Top each fillet with a half slice of bacon and a shiso leaf half. Roll up the fillets, starting at the wider end; secure each roll with a toothpick.

Step 3    

In a large bowl, combine the lemon juice and zest with 1/4 cup of the grapeseed oil. Season with salt and white pepper. Add the apples, toss to coat and refrigerate for up to 1 hour.

Step 4    

Preheat the oven to 300°. In a medium saucepan, heat 2 inches of grapeseed oil to 350° or until a bread cube turns golden in 1 minute. Dredge each sardine roll in flour and shake off the excess. Dip 4 of the rolls in the batter and fry until golden brown and crisp all over, about 4 minutes. Transfer to a rack set over a large baking sheet to drain. Keep warm in the oven while you dredge and fry the remaining rolls.

Step 5    

Add the endives to the apple salad and toss well. Arrange the salad on 4 plates and set 3 sardine rolls beside each salad. Dust with the sansho mixture and serve.

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