Photography recipe
Fotografía Chef Signature Chef

METHOD

  1. Clean and drain the fish.
  2. Place them in a bowl with the lemon juice; leave to marinade for at least 15 minutes.
  3. In another bowl, mix the flours with the pepper, ground chilli and thinly grated lemon peel
  4. Season the fish with salt to taste.
  5. Roll the fish in the savoury flour and mix well; press down lightly to fully imbue the fish...

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METHOD

  1. Clean and drain the fish.
  2. Place them in a bowl with the lemon juice; leave to marinade for at least 15 minutes.
  3. In another bowl, mix the flours with the pepper, ground chilli and thinly grated lemon peel
  4. Season the fish with salt to taste.
  5. Roll the fish in the savoury flour and mix well; press down lightly to fully imbue the fish with the mixture.
  6. Put a pan with abundant oil on to heat up (or switch on the deep fryer).
  7. Remove the excess flour using a sieve; fry the fish in hot oil; cook in batches so they are properly browned and crunchy.
  8. Serve the fried fish with the thickly chopped parsley sprinkled on top and accompanied by slices of fresh lemon.       
     

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Ingredients 4 persons
  • 1/2 kg fresh majuga little sardines
  • Salt to taste
  • Juice of 1 or 2 lemons
  • Grated peel from 1 lemon
  • 1 spoonful diced parsley
  • 1 small spoonful ground chilli
  • Pinch of pepper
  • Flour
  • Cornflour
  • Salt to taste
  • Sunflower oil as needed to fry the fish.
Recipes. The Cook & Chef Institute