BREADED SARDINE FILLETS WITH SPICY REMOULADE SAUCE
Makes 4-6 Servings
|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.
- 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
In a small bowl, combine all ingredients for the remoulade and set aside.
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.
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.
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.
Serve with spicy remoulade for dipping.