A recipe for Sardine Lovers
For Serves 4;
– 1/2 kg. sardines
– 1 bunch of dill
– 1 lemon
– 2 medium-sized cloves
– 2 tbsp vodka
– 1/4 tsp freshly ground black pepper
– 1/2 tsp fine rock salt
– 1/2 cup cornmeal
– And sunflower oil for frying
Clean the sardines. If the scales are too thick, then remove them. After thoroughly cleaning and washing the insides, debone the fish and prepare fillets. Wash the fish and leave them to strain in a colander. Finely chop up the garlic and dill. Grate the lemon with a fine grater and then squeeze it for the juice.
Put the fish in a large bowl and cover with dill, garlic, lemon peel and juice, salt, and black pepper and mix well.
Place one of the sardine fillets on a plate, fill the center with 1 tsp of the sauce, and then place another fillet on top with the insides facing one another. The sardine birds are ready.
Pour the cornmeal unto a tray. Generously flour each of the sardine birds. Heat up the sunflower oil in a large skillet. ( The trick is that the oil should be hot but not smoking)
Fry the fish quickly so they do not dry up. Serve warm with finely chopped rocket salad.