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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.
TIP:If grinding rice in a mortar and pestle, grind only a little at a time. If you add all the rice in one go, it will be impossible to crush.
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