Sardine San Choi Bao
Serves 2.
This is a quick, tasty recipe when you’re low on time but don’t want to compromise on flavour.
300 grams of fresh filleted Sardines from the market
Two healthy handfuls of palm sized lettuce leaves, washed
1-2 eggs
Salt and pepper
4 shakes of grounded Paprika powder
2 cups of bread crumbs
Olive oil
Fresh lime or lemon wedges
Whisk the eggs with some salt and pepper in a small to medium sized bowl.
Get a flat bowl or plate and add add bread crumbs, paprika and salt and pepper. Mix them altogether.
Lay as many Sardine fillets as you can into the egg bowl and coat both sides well with egg mixture.
Take one fillet out at a time and press onto bread batter, cover the Sardines thoroughly on both sides with the batter and rest onto a separate plate until all are crumbed.
Add olive oil to a medium sized frypan on medium heat and once hot add the Sardines. Fry a few at a time, but don’t crowd the pan.
Whilst the Sardines are frying get your serving plates ready and add the lettuce cups. Pop one or two lemon/lime wedges on each plate.
Once all fillets have been fried lay one fillet into each lettuce cup, squeeze all over with lime/lemon and your dinner is ready to be served! (To eat just fold the lettuce leaves around the Sardines).
JC x
Notes: The Sardine batter can be used for frying all types of seafood and meat, especially chicken schnitzel. Fresh herbs like dill or coriander, and freshly diced tomato are also great additions to the meal for freshness and flavour.
