Crumbed Sardines

Name: Crumbed Sardines
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Global
Ingredients: 1 serving Japanese breadcrumbs; 1 serving fine breadcrumbs; 1 stick These will only take a minute or two - use a non skillet that has been drizzled with a little olive oil and a knob of butter; 1 Slice the fillets in half by cutting away the backbone. Normally, I keep the backbone in but for this recipe it is better to remove it; 1 x egg, lightly beaten with 1 tablespoon milk; 1 egg, lightly beaten with 1 tablespoon milk; 1 serving Then its back into the egg wash followed by the Japanese breadcrumbs; 1 serving Its a simple process of dip into egg wash, then fine breadcrumbs, making sure you get a nice smooth coating. I recommend doing all the fillets to this stage before proceeding; 1 serving These olive bread rolls are filled with goat curd, red onion, golden tomatoes and mâche as well as the sardine fillets; 1 can These be cooked straight away or kept in the fridge until ready to use; 8 fillets sardine fillets; 8 fillets x sardine fillets; 1 serving Crumbed Sardines

Crumbed Sardines is a pescatarian main course. This recipe covers 45% of your daily requirements of vitamins and minerals. This recipe serves 1. One portion of this dish contains about 65g of protein, 36g of fat, and a total of 787 calories. From preparation to the plate, this recipe takes about 30 minutes. 1 person found this recipe to be flavorful and satisfying. Head to the store and pick up two - use a non-stick skillet that has been drizzled, sardine, breadcrumbs, and a few other things to make it today. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.