My good pal Johnny brought these beautiful Sardines back from his holiday and I wanted doing something fancy without having to pop to the shops. This was the result.
I took my inspiration from this recipe:
Makes 10 | time 50 minutes
Prep 10 minutes | Cook 30 minutes
- 2 tin sardines in oil (keep the oil)
- 30g unsalted butter
- 1 small onion, diced
- 30g plain flour
- 200ml hot whole milk
- A good pinch of paprika
- Salt and black pepper
- 3 tbsp parmesan, grated
- 75g breadcrumbs (i used panko)
- 1 egg, beaten
- Vegetable oil, for frying
Cheat tartare sauce
- I made this up when i couldn’t find the right ingredients but it was really nice.
- 1 large gherkin, diced
- 1 tbsp pickled jalepenos, diced
- 1 tbsp capers, roughly chopped
- 6 tbsp mayonnaise
- 1 tbsp coriander, chopped (keep a few leaves for garnish)
- Salt and pepper to taste
- On a low to medium heat, sweat the onions in the sardine oil until translucent.
- Stir in the flour until the mixture is a dark gold (like a strong cup of tea).
- Add the milk gradually a bit at a time. Ensuring that all the milk is absorbed before adding more.
- Let this cook on a medium heat for 10 minutes or so to thicken up, seasoning with salt, pepper and paprika to taste.
- Drop in the sardines and break them into small chunks up with your (you don’t want a sardine mush). Cover with a plate or foil while it the mixture cools.
- Combine the breadcrumbs and cheese and pop in a shallow bowl. Beat the egg in another shallow bowl.
- Heat your pan and add oil (try to avoid using Extra Virgin olive oil as it has a low smoke point). I used a small saucepan for this and shallow fried the croquettes, however you would ideally deep fry. If you are frying in a saucepan pan on the hob I would use a thermometer to try and get as close to 180C / 350F as you can.
- Shape the cooled sardine mixture into cylinders and roll in the egg then the breadcrumbs.
- Drop the croquettes the oil carefully and cook for about 2 minutes ensuring that they cook even all over.
- I would do one or two at the time – too many and it will bring down the temperature of the oil and they won’t cook properly. I aim for a dark gold colour.
- Leave them on a paper towel to dry off the grease.
- For the sauce add all in the ingredients and mix well, season to taste.
- Serve in a bowl with the sauce – try to wait until they’ve cooled before you eat them.
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