How To Make Beer Battered Sardines #wildplanet #sardines #shorts #appetizerideas

Recipe by Chris McDade

Recipe:

Serves 2

For the Harissa

4 roasted red peppers, from a jar works well or do them yourself if you have them lying around

1/4 cup/53 grams olive oil

2 tablespoons/26 grams red wine vinegar

2 tablespoons/12 grams harissa spice mix



For the Beer-Battered Sardines

4 cups/850 grams neutral oil

3/4 cup/90 grams ap flour

.5 teaspoon cayenne pepper

1 12 ounce bottle of lager beer

2 4.2 ounce/120 gram tins Wild Planet lightly smoked

Handful of thinly sliced oranges

Kosher salt to taste



This harissa sauce comes together quickly. Simply place roasted peppers, olive oil, red wine vinegar and harissa spice in the bowl of a food processor and blend until smooth. Harissa spice blends have different levels of heat depending on the brand. Taste yours, if you prefer a bit more spice add a pinch of chili flakes. If you're  the opposite and prefer less kick, add another pepper. Make this a day ahead to give the flavors an opportunity to meld (but it's also delicious the day of).

In a high sided medium saucepan add oil and heat over medium heat. You'll know the oil is ready for the fish when a small pinch of flour bubbles immediately once it hits the oil.

In a large mixing bowl stir together flour and cayenne pepper. Slowly add the beer to avoid too much foam. Using a fork, gently stir the mixture. A few clumps are ok, over mixing is not.

Place the sardines and oranges  in the batter and carefully toss with a spoon to coat. Once you check the temperature of your oil and deem it good to go lift the sardines, one at a time from the batter allowing excess batter to drip back into the bowl. Do this one by one until you have 6-8 sardines and half your oranges in the oil depending on the size of your pan.

Fry the sardines and oranges for 2-3 minutes or until golden brown. Take care not to overcrowd your pan, this will drop the temperature of the oil and you'll end up with soggy and greasy fish. Once the fish are cooked, use a slotted spoon to transfer them, along with the oranges to a plate lined with paper towels. Season with a bit of salt. Repeat this process until all of the tinned sardines are fried.

Divide the sardines between two plates and serve with a dollop of the harissa sauce and a wedge of lemon if you'd like.

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