F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Stuffed Fried Sardines
© Marcus Nilsson

Stuffed Fried Sardines

  • TOTAL TIME: 40 MIN
  • SERVINGS: 4
  • FAST

"In the summer, there are festivals throughout Galicia to celebrate the sardine season," says Janet Mendel. "The sardines are so popular that, after everyone goes out and eats them, the bouncers at the discotheques won't let you in if you smell too fishy." The traditional Galician preparation is to simply grill the freshly caught sardines over hot coals. Instead, Mendel fills the tender fish with a sweet-salty ham-and-raisin stuffing and fries them to make a crunchy starter that loves a crisp Albariño.

  1. 2 tablespoons chopped raisins
  2. 1 1/2 tablespoons fresh lemon juice
  3. 1 large scallion, minced
  4. 1 tablespoon chopped parsley
  5. 1 tablespoon fine, dry bread crumbs
  6. 1/4 cup finely chopped serrano ham
  7. 1/2 teaspoon ground fennel or fennel pollen
  8. Salt and freshly ground pepper
  9. 16 sardines—butterflied, spines removed, heads and tails removed (optional)
  10. All-purpose flour, for dredging
  11. 2 large eggs
  12. 1 tablespoon water
  13. Extra-virgin olive oil, for frying
  1. In a small bowl, mix the raisins with the lemon juice, scallion, parsley, bread crumbs, chopped ham and ground fennel. Season with salt and pepper. Open a sardine and place a rounded teaspoon of the filling on one side of the fish. Close the sardine, pressing the halves together firmly. Repeat with the remaining sardines and filling.
  2. Spread flour in a shallow bowl. Place the eggs in another shallow bowl and beat the water into the eggs. Dredge the sardines in the flour, then dip them into the egg mixture to thoroughly coat, letting the excess drip off. Dredge the sardines again in the flour and shake off any excess.
  3. In a large skillet, heat 1/4 inch of olive oil until shimmering. Add half of the sardines and fry over moderately high heat until golden brown and crisp, about 2 minutes per side. Drain the sardines briefly on paper towels and transfer to plates. Repeat with the remaining sardines.
Serve With Lemon wedges and mesclun salad.

Suggested Pairing

Citrusy Albariño.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.