Sardines with smoked paprika crust
    Ingredients
  • 1 pack (400 g) fresh frozen Aegean sardine fillets TRATA ON ICE
  • 200 g rice flour
  • 10 g salt
  • 10 g smoked paprika
  • 5 g garlic powder
  • 150 g cold water
  • For the frying:
  • 250 g oil for frying
  • For serving:
  • 200 g Greek yogurt
  • 100 g mayonnaise
  • 30 g lemon juice
  • 30 g dill, finely chopped
  • Lettuce leaves
PREPARATION
Preparation Time: 35’

Let the fillets reach room temperature, then pat them dry with kitchen towel. Put the flour, paprika and garlic in a bowl and mix together. Add water slowly and whisk until you have a smooth thick paste. Put the yogurt, mayonnaise, lemon juice and dill in another bowl and mix. In a pan with deep sides heat the oil until shimmering, but not smoking. Dip the sardines in the smooth paste then fry them, in batches, for about 4 minutes on each side until golden brown. Drain on paper towels. Serve with the yogurt cream and crunchy lettuce leaves.

Recommended products
for the recipe
Sardines with smoked paprika crust
  • 1 pack (400 g) fresh frozen Aegean sardine fillets TRATA ON ICE
  • 200 g rice flour
  • 10 g salt
  • 10 g smoked paprika
  • 5 g garlic powder
  • 150 g cold water
  • For the frying:
  • 250 g oil for frying
  • For serving:
  • 200 g Greek yogurt
  • 100 g mayonnaise
  • 30 g lemon juice
  • 30 g dill, finely chopped
  • Lettuce leaves

Let the fillets reach room temperature, then pat them dry with kitchen towel. Put the flour, paprika and garlic in a bowl and mix together. Add water slowly and whisk until you have a smooth thick paste. Put the yogurt, mayonnaise, lemon juice and dill in another bowl and mix. In a pan with deep sides heat the oil until shimmering, but not smoking. Dip the sardines in the smooth paste then fry them, in batches, for about 4 minutes on each side until golden brown. Drain on paper towels. Serve with the yogurt cream and crunchy lettuce leaves.

Preparation Time 35’
Recommended products
for the recipe