Cheese And Sardine Fritters Recipe
Ingredients
| Sardines | 2 Pound | |
| Cheddar Cheese | 10 Ounce, grated | |
| Garlic | 1/2 Clove (5gm), crushed | |
| 2 eggs, lightly beaten | ||
| Juice of 1 lime | ||
| Flour | 6 Ounce | |
| Ground black pepper | 1/2 Teaspoon | |
| 2 oz. fine dry white breadcrumbs sufficient vegetable oil for deep frying | ||
| Limes | 3 , quartered | |
Directions
Preheat the grill [broiler] to moderately high.
Wash the sardines under cold running water and pat them dry with kitchen paper towels.
Place the sardines on the rack in the grill [broiler] pan and place the pan under the grill [broiler].
Grill [broil] for 6 minutes, turning the fish occasionally.
Remove the grill [broiler] pan from the heat.
Place the sardines on a flat surface.
Remove and discard the head, tail and spine from each sardine.
Place the flesh in a medium sized mixing bowl.
Add the cheese, garlic, 1 egg and the lime juice.
Using a wooden spoon, blend the mixture well.
On a plate, combine the flour, pepper and the breadcrumbs.
Place the remaining egg on a second plate.
Roll the sardine mixture into small patties and dip each patty first in the beaten egg, then in the flour mixture, coating them thoroughly and shaking off any excess.
Fill a large deep frying pan one third full with vegetable oil.
Set the pan over moderate heat and heat the oil until it registers 375°F on a deep fat thermometer or until a small cube of stale bread dropped into the oil turns golden brown in 40 seconds.
Place the patties, a few at a time, in a deep frying basket and carefully lower the basket into the vegetable oil.
Fry the patties for 3 to 5 minutes or until they are golden brown all over.
Remove the basket from the oil and transfer the fritters to kitchen paper towels to drain.
Keep warm while you fry and drain the remaining patties in the same way.
Place the fritters on a heated serving dish, garnish with the lime quarters and serve immediately.
Wash the sardines under cold running water and pat them dry with kitchen paper towels.
Place the sardines on the rack in the grill [broiler] pan and place the pan under the grill [broiler].
Grill [broil] for 6 minutes, turning the fish occasionally.
Remove the grill [broiler] pan from the heat.
Place the sardines on a flat surface.
Remove and discard the head, tail and spine from each sardine.
Place the flesh in a medium sized mixing bowl.
Add the cheese, garlic, 1 egg and the lime juice.
Using a wooden spoon, blend the mixture well.
On a plate, combine the flour, pepper and the breadcrumbs.
Place the remaining egg on a second plate.
Roll the sardine mixture into small patties and dip each patty first in the beaten egg, then in the flour mixture, coating them thoroughly and shaking off any excess.
Fill a large deep frying pan one third full with vegetable oil.
Set the pan over moderate heat and heat the oil until it registers 375°F on a deep fat thermometer or until a small cube of stale bread dropped into the oil turns golden brown in 40 seconds.
Place the patties, a few at a time, in a deep frying basket and carefully lower the basket into the vegetable oil.
Fry the patties for 3 to 5 minutes or until they are golden brown all over.
Remove the basket from the oil and transfer the fritters to kitchen paper towels to drain.
Keep warm while you fry and drain the remaining patties in the same way.
Place the fritters on a heated serving dish, garnish with the lime quarters and serve immediately.
Chef
