Sardine Fritters From Molto Mario Recipes

Steps:

• In a medium-sized mixing bowl, combine sardines, eggs, garlic, parsley, pepperonchini, bread crumbs, and cheese. Using a wooden spoon, stir lightly, not to mash mixture. Set mixture aside.
• Fill deep pot no more than half way full with olive oil. Heat over medium heat until temperature reaches 350 degrees. Oil should remain at or around this temperature throughout frying process.
• Using a spoon, make fritters into fritter-sized semi-balls. When oil reaches temperature, gently drop balls of fish into hot oil. Be careful not to splatter the oil. Fry each fritter to a golden brown, about 2 minutes.
• Carefully remove the cooked fritters with a slotted spoon and reserve on a serving dish. Repeat until all of the fish mixture has been used. These fritters are best served hot with a squeeze of fresh lemon juice.

Steps:

• Heat the canola oil in a skillet. Stir the red curry paste into the hot oil; cook and stir for a few seconds before adding the garlic and shallot. Cook and stir the garlic and shallot until fragrant. Add the sardines; toss around in the pan to brown the skin a little bit and cover it well with the paste mixture. Gently stir the coconut cream into the mixture and continue to toss to coat the sardines. Allow mixture to come to a boil until the sauce thickens, about 5 minutes.

Steps:

• In a medium-size bowl combine, the canned sardines, eggse, garlic, parsley, pepperonchini, bread crumbs and cheese.
• Using a wooden spoon stir lightly, so as not to mash mixture.
• Set fish mixture aside.
• Fill a deep pot no more than halfway full with olive oil.
• Heat over medium flame until the temperature reaches 350°F.
• The oil should remain at or around this temaperature throughout the frying process.
• Using a spoon, make fritters into semi-balls.
• When the oil reaches temperature, gently drop the fish balls into the hot oil.
• BE CAREFUL NOT TO SPLATTER THE OIL.
• Fry each fritter to a golden brown, about 2 minutes.
• Carefully remove the cooked fritters with a slotted spoon and reserve on a serving dish.
• Repeat until all of the fish mixture has been used.
• These fritters are best served hot with a squeeze of fresh lemon juice.
• Garnish with parsley and lemon halves.