CookEat Recipe
Stuffed Sardines with Anchovy and Oregano
Large sardines filled with a fine bread, salted anchovy, egg-yolk, garlic and oregano mixture, reclosed, breaded and fried.
Method
Steps
Step 1
Gather the ingredients: 20–24 large fresh sardines, about 1 kg total, heads and guts removed; 30 g soft bread crumb; 60 ml milk for soaking, squeezed out afterward; 3 salt-cured whole anchovies; 1 egg, separated: yolk for the filling and white for coating; Half a garlic clove; 1 small pinch dried oregano; 100 g fine breadcrumbs for coating; Olive oil for frying, about 500 ml in a suitably deep pan; A little salt for finishing; 1 lemon, cut into wedges.
Step 2
Open each cleaned sardine along the belly and lift out the backbone with your fingers, keeping the two sides connected so the fish can be closed again. Pat dry and keep cold.
Step 3
Soak the 30 g soft bread crumb in the milk for about 5 minutes, then squeeze well. Rinse the salt-cured anchovies to remove excess salt, scrape off scales and remove their backbones. Finely chop their flesh with the garlic and oregano, then mix with the squeezed bread and egg yolk. Work with the flat of a knife until the filling is very fine and evenly blended.
Step 4
Spread the filling thinly inside the 20–24 sardines, sharing it evenly, then close each fish back into its original shape. Beat the reserved egg white. Dip each stuffed sardine into it, then coat all over in fine breadcrumbs.
Step 5
Heat olive oil to about 170–175°C. Fry the sardines in small batches for about 3–4 minutes per side, adjusting for size, until golden and at least 74°C in the centre of the filling. Drain, season with a little salt and serve hot with lemon wedges.
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