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)

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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