Sometimes it seems that just mentioning the word sardine puts people right off but if you can get them to eat it without being aware of what exactly they are eating, most often than not, they will enjoy their sardine experience.
As kids growing up we always loved our fish fingers but they aren't exactly filled with quality fish. If you cut these fillets in half, these little sardines are the perfect size to make faux fish fingers and coated with Japanese breadcrumbs for that extra crunch, they are sure to give Birdseye a run for their money.
8 sardine fillets
1 egg, lightly beaten with a splash of milk
Prepare the fillets:
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.
Crumb the fillets:
These fillets are double coated - first in fine breadcrumbs and second in Japanese breadcrumbs. Having that fine layer of crumb helps the Japanese breadcrumbs to stick.
It's 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.
Then it's back into the egg wash followed by the Japanese breadcrumbs.
These can be cooked straight away or kept in the fridge until ready to use.
These will only take a minute or two - use a non-stick skillet that has been drizzled with a little olive oil and a knob of butter.
Cook over a medium-low heat until golden - you'll only need to turn them once. Place on paper towel to remove any excess oil before serving.
You can eat these as they are, served with salad or vegetables or as I've done here as a sandwich filling.
These olive bread rolls are filled with goat curd, red onion, golden tomatoes and mâche as well as the sardine fillets.