Stuffed Fried Sardines
|Chopped raisins||2 Tablespoon|
|Fresh lemon juice||1 1⁄2 Tablespoon|
|Scallion||1 Large, minced|
|Chopped parsley||1 Tablespoon|
|Fine dry bread crumbs||1 Tablespoon|
|Chopped serrano ham||1⁄4 Cup (4 tbs)|
|Ground fennel/Fennel pollen||1⁄2 Teaspoon|
|Freshly ground pepper||To Taste|
|All-purpose flour||1⁄4 Cup (4 tbs) (For Dredging)|
|Extra-virgin olive oil||2 Cup (32 tbs) (For Deep Frying)|
1. In a small bowl, mix the raisins with the lemon juice, scallion, parsley, bread crumbs, chopped ham and ground fennel. Season with salt and pepper. Open a sardine and place a rounded teaspoon of the filling on one side of the fish. Close the sardine, pressing the halves together firmly. Repeat with the remaining sardines and filling.
2. Spread some flour in a shallow bowl. Place the eggs in another shallow bowl and beat the water into the eggs. Dredge the sardines in the flour, then dip them into the egg mixture to thoroughly coat, letting the excess egg drip off. Dredge the sardines again in the flour and shake off any excess.
3. In a large skillet, heat 1/4 inch of olive oil until shimmering. Add half of the breaded sardines and fry over moderately high heat until the fish are golden brown and crisp, about 2 minutes per side. Drain the sardines briefly on paper towels and transfer to plates. Fry and drain the second batch of sardines.