Sardinas Fritos Servido con Arroz Negro Stuffed fried Sardines😍

Sardinas Fritos Servido con Arroz Negro
Stuffed fried Sardines

The traditional Galician preparation is to simply grill freshly caught sardines over hot coals. Instead,
Spanish cookbook author Janet Mendel fills the tender fish with a sweet-salty ham and raisin
stuffing and fries them to make a crunchy texture that loves a crisp Albarino.

Ingredients Quantity
Chopped raisins 2 tbsp
Fresh Lemon Juice 1 ½ tbsp
Scallion, minced 30 gms
Chopped Parsley 30 gms
Bread Crumbs 40 gms
Chopped Serrano ham 80 gms
Chopped fennel pollen 50 gms
Salt and freshly ground pepper TT
Sardines- butterflied, spins removed,
heads and tails removed (optional) 16 no’s
All-purpose flour For dredging
Eggs 2 no’s
Extra- virgin olive oil, For frying

Methods:
1. In a small bowl, mix the raisins with lemon juice, scallion parsley, bread crumbs, chopped
ham and ground fennel. Season with salt and pepper. Open a sardine and place a rounded
teaspoon of the filling on one side of the fish. Close the sardine, pressing the halves together
firmly. Repeat with the remaining sardines and filling.
2. Spread flour in a shallow bowl. Place the eggs in another shallow bowl and beat the water
into the eggs. Dredge the sardines in the flour, and then dip them into the egg mixture to
thoroughly coat, letting the excess drip off. Dredge the sardines again in the flour and shake
off any excess.
3. In a large skillet, heat ¼ inch of olive oil until shimmering. Add half of the sardines and fry
over moderately high heat until golden brown and crisp, about 2 minutes per side. Drain the
sardines briefly on paper towels and transfer to plates. Repeat with remaining sardines.