These whole fried sardines are incredibly tender and melt in your mouth. For the best result, use the freshest fish available and add a squeeze of lemon. Legendary Tuscan-born chef Casella emphasizes, “I prefer to cook sardines simply to highlight the quality of the fish. The secret to this dish is the freshness of the ingredients and the quality of the frying oil.”
INGREDIENTS
- 1 quart peanut or grapeseed oil (for frying)
- 1 cup + 2 tablespoons all-purpose flour
- 3 tablespoons fine cornmeal
- Coarse salt and freshly ground black pepper, to taste
- 1 pound cleaned sardines
- 2 cloves garlic, lightly crushed
- 1 sprig fresh flat-leaf parsley
- 1 sprig fresh sage
- 1 sprig fresh rosemary
- Lemon wedges (for serving)
DIRECTIONS
- Fill a heavy-bottomed pot or Dutch oven halfway with oil. Attach a thermometer and heat the oil to 325°F.
- On a plate, combine the flour and cornmeal, then season with salt and pepper. Place the sardines in a perforated or fine-mesh strainer, then toss them in the flour-cornmeal mixture, shaking off any excess.
- Carefully lower the sardines into the hot oil using a fryer basket or mesh strainer. Fry, stirring occasionally to ensure even cooking, until golden brown and crisp, about 2 minutes. Add the herbs at this point.
- Using a spider strainer, remove the sardines and transfer them to a sheet pan lined with a wire rack or paper towels to drain. Season with salt and serve immediately with lemon wedges.
Pair It: BiancaVigna NV Brut (Prosecco)
This refreshing, fun, and elegant sparkling wine features flavors of ripe Bartlett pear, green apple, and a hint of nectarine. With crisp acidity and a lively perlage, it brings a vibrant touch to your meal.
