BREADED SARDINE FILLETS WITH SPICY REMOULADE SAUCE
Makes 4-6 Servings
 |
WINE PAIRING | |
|---|---|---|
| Vinho Verde or Albarino | ||
Count us among those who adore these full-flavored, good-for-you little fish, especially when they are breaded and fried with a side of spicy remoulade sauce.
INGREDIENTS
- 2 lbs. Spanish Huelva Sardine Fillets
- 1 cup all-purpose flour
- 2 eggs, lightly beaten
- 2 cups Panko breadcrumbs
- Salt & pepper to taste
- Oil for frying
- REMOULADE SAUCE:
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp parsley, minced
- 1 tbsp hot sauce
- 2 cloves garlic, minced
- 2 tsp capers, roughly chopped
- 1 tsp Worcestershire sauce
- 1 tsp paprika
- 1 tbsp shallot, finely chopped
- 1/8 tsp cayenne pepper
- Salt to taste
DIRECTIONS
1
In a small bowl, combine all ingredients for the remoulade and set aside.
2
Prepare the fish. Set up a three-step breading station with separate shallow bowls for the flour, egg, and breadcrumbs Season all three with salt and pepper.
3
Working with one fillet at a time, dredge each in the flour, shaking off excess, then submerge in beaten egg, shaking off any excess, and finally coat in breadcrumbs, shaking off excess.
4
Heat the oil to 350 degrees in a deep fryer or heavy skillet. Fry fillets in batches, about 7-9 minutes each, until you hit the darker side of golden brown. Drain on paper towels.
5
Serve with spicy remoulade for dipping.