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Before starting this Sardine Fritters recipe, make sure you have organised all the necessary ingredients.
For the batter: In a mixing bowl, shape the flour into a fountain. Place the egg yolk in the centre.
Add the oil.
Season with a good pinch of salt.
Beat the egg whites with a pinch of salt, until stiff peaks form.
Combine the ingredients in the centre of the fountain, gradually incorporating the flour...
... then the milk.
Combine well with a whisk...
... until the dough has a homogeneous consistency, without lumps.
When the egg whites form stiff peaks, remove the bowl from the stand mixer.
Pour the flour preparation over the beaten egg whites...
... and combine gently with a rubber spatula.
Make sure you do not combine the mixture excessively, as this could cause it to collapse.
Clean the sardines: Remove the head with a knife.
Make an incision along the belly...
... and gently scoop out the bowels.
Separate the fillets and remove the central bone.
Repeat the same operation with the remaining sardines.
Heat a deep fryer at 180°C (gas 4). Dip the sardine fillets in the batter.
The entire fillet should be coated.
Get rid of the batter excess.
Place the sardine fritters in the deep fryer. Make sure they do not stick to one another while in the fryer.
Cook for 3 or 4 minutes, flipping them regularly.
Remove with a skimmer.
Drain on a paper towel. Season with fleur de sel.
These sardine fritters should be served hot, with fluted lemon slices.