| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Appetizers, Seafood |
2 |
Servings |
INGREDIENTS
| 1/2 |
c |
Beer (not dark) |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
All-purpose flour |
| 2 |
|
3 3/4 ounce cans brisling sardines |
| 1 |
|
Lime |
| 4 |
c |
Vegetable oil |
INSTRUCTIONS
In a bowl whisk beer and salt into flour until smooth. Drain
sardines and pat dry. Cut lime into 8 wedges.
In a 3 quart saucepan heat oil over moderately high heat until a
deep-fat thermometer registers 375°F. Working in batches of about 8
and holding sardines at head end to avoid breaking, dredge fish in
batter to coat completely, dragging lightly against side of bowl to
remove excess, and fry, stirring, until golden, 2 to 3 minutes. With
a slotted spoon transfer sardines as fried to paper towels to drain.
Fry lime wedges in oil until they begin to turn golden, about 30
seconds, and transfer to paper towels to drain. Serve sardines with
lime. Yield: 2 servings Typed in MMFormat by cjhartlin@email.msn.com
Source: Gourmet Magazine June 1999
Posted to MM-Recipes Digest V4 #12 by cjhartlin@email.msn.com on Jun
23, 1999
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