IngredientsI'm cutting the recipe in half and using Pollastrini di Anzio all'Olio d'Oliva. I bought two tins as the recipe calls for, but now I'm going to eat one while cooking dinner. A quality tin was called for.Piccantis. Three out of Five Tins.
2 tins good-quality oil-packed sardines, chopped
2 large eggs
2 cloves garlic, finely chopped
1/4 bunch parsley leaves, finely chopped plus extra, for garnish
1 to 2 tablespoons chopped pepperonchini
1/2 cup fresh bread crumbs
1 tablespoon grated caciocavallo cheese
Extra-virgin olive oil, to fill a deep pot no more than halfway
Freshly ground black pepper
In a medium-sized mixing bowl, combine the canned sardines, eggs, garlic, parsley, pepperonchini, bread crumbs and cheese. Using a wooden spoon stir lightly, not to mash mixture. Set fish mixture aside.
Fill a deep pot no more than halfway full with the olive oil. Heat over a medium flame until the temperature reaches 350 degrees F. The oil should remain at or around this temperature throughout the frying process. Using a spoon, make fritters into semi-balls. When the oil reaches temperature, gently drop the fish balls into the hot oil. Be careful not to splatter the oil. Fry each fritter to a golden brown, about 2 minutes. Carefully remove the cooked fritters with a slotted spoon and reserve on a serving dish. Repeat until all of the fish mixture has been used. These fritters are best served hot with a squeeze of fresh lemon juice.
Whoa, 2008 North Coast Brewing - Old Stock Ale. 12.5%. It's a mouthful of warm sweet malty fireside kiss that leaves you light headed and giddy. Too bad I only bought one, hmmm, what's next?