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Mix the lemon zest, salt, pepper with beaten eggs in a medium-sized bowl.
Mix the parsley and breadcrumbs and spread them over a flat plate.
Coat the sardines in cornflour, then cover in the beaten egg mixture. Finally, crumb the sardines in the parsley and breadcrumb mix.
Heat a 2cm deep frying pan with a combination of your favourite frying oil and JOSEPH Cold Pressed Extra Virgin Olive Oil – the addition of a little premium quality olive oil adds much more flavour.
Once hot, place the crumbed sardine fillets into the hot oil and cook for 2 minutes on each side.
Once the fillets have been cooked, place them on a paper towel to drain.
Serve with wedges of lemon for a delicious summer antipasto or with your favourite crunchy salad for a main.
This dish cries out for a crisp, fresh white, and you will not find a better match than our newly released 2018 Primo & Co Verdicchio!