Fresh
Sardines (or
Anchovies)
By Chef Edward Pizzuti,
Cafe Giostra, Brando's, Petaluma, CA
Serves:
4
Marinade
Ingredients:
1 lb. Fresh Sardines
1 cup Flour
1 tbls. fresh chopped Parsley
TT Salt and Pepper
Lemon wedges (for gamish)
Procedure:
1. Wash
and pat dry sardines. In a small bowl combine flour and
parsley, salt and pepper. Coat fish in light batter by
tossing in flour and parsley mixture. Deep fry at 320
F for 3 to 5 minutes or until sardines float. Arrange
fish on a plate with paper towel to absorb extra oil.
2.
Serve immediately with lemon wedges.
Chef
Recipes:
Abalone
D' Ore
Boquerones
or Marinated Fresh Anchovies
Cracked
Dungeness Crab
Fresh
Sardines ( or Anchovies)
Jumbo
Fresh Water Spot Prawns (whole)
Lobster
Diablo
Mozzarella
D' Isufala
Mussels
in Saffron-Sherry Sauce
Paella
Codornices en Hoja de Parra
(Quails wrapped in grape leaves and pancetta)
Paella
Valenciana
Other
Related Links:
The
Abalone Farm
Memories
from Guglionesi
Edward
Pizzuti - Bio
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