We love Justine Schofield’s sardine salad recipe from episode 45 of Everyday Gourmet.
Using a small grinder or mortar and pestle, grind rice to a coarse powder. Place on a plate.
Whisk flour and water in small bowl to form a smooth batter. Season.
Pat sardines dry with absorbent paper. Dip skin-side only in batter, then dip both sides into powdered rice.
Heat oil in a non-stick frying pan.
Cook the sardines on medium heat, skin-side down, for about 4 minutes or until crust is crisp and golden. Turn and cook for about a further 3 minutes. Drain on absorbent paper.
Add chorizo to same clean pan. Cook, over medium heat, stirring occasionally, until lightly browned. Add beans. Cook, stirring occasionally, for about 5 minutes or until tender. Stir in parsley and garlic. Season to taste.
Place bean and chorizo mixture on serving plate. Top with sardines. Serve with lemon wedges.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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