Recipe of the week: Josh Niland's crumbed sardine sandwich
"Who doesn't love a crumbed fish sandwich on soft white bread?" asks Australian seafood chef Josh Niland.
"It's important to fry the sardines in ghee in a pan rather than deep-frying. Yoghurt tartare sauce could be substituted for a hot sauce or mayonnaise, if you like.
"This sandwich is so versatile and a number of different fish work perfectly here, including herring, whiting, bream or flathead."
Ingredients (serves 2)
150g plain flour
4 eggs, lightly whisked
120g white panko breadcrumbs
8 x 60g sardines, scaled, gutted and butterflied (or anchovies, herring or whiting)
Sea salt flakes and freshly cracked black pepper
4 slices soft white bread
100g yoghurt tartare sauce
1. Start by flouring, egg washing and crumbing the butterflied sardines, being sure to leave the tails of the fish uncrumbed.
2. Heat the ghee in a frying pan over a high heat and cook the crumbed sardines, in batches, on one side for one minute, or until golden and crisp, then flip to the other side and fry for a further 10-20 seconds. Remove from the pan and season liberally.
3. Cut the crusts off the bread. Spread some of the sauce over two of the slices of bread from edge to edge, then arrange four sardines on top. Add the remaining sauce on top and then the remaining slices of bread.
4. Serve with the golden edges of the sardine and the tails exposed.
The Whole Fish Cookbook: New ways to cook, eat and drink by Josh Niland, published by Hardie Grant, priced £25. Photography Rob Palmer. Available now.