Sardines With Parmesan Crumbs And Fresh Tomato Sauce
|Sardine fillets||250 Gram (16 Pieces)|
|Plain flour||35 Gram (1/4 Cup)|
|Stale breadcrumbs||70 Gram (1 Cup)|
|Coarsely grated parmesan cheese||60 Gram (3/4 Cup)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|For fresh tomato sauce|
|Olive oil||1 Tablespoon|
|Brown onion||200 Gram, thinly sliced (1 Large Size)|
|Garlic||2 Clove (10 gm), crushed|
|Tomatoes||1 Kilogram, seeded, chopped coarsely (5 Medium Size)|
|Dry white wine||80 Milliliter (1/3 Cup)|
|Finely shredded fresh basil||2 Tablespoon|
Coat fish in flour; shake off excess.
Dip fish in combined milk and egg; coat in combined breadcrumbs and cheese.
Cover; refrigerate 30 minutes.
Heat oil in large pan; shallow-fry fish, in batches, until browned and just cooked through, drain on absorbent paper.
Serve fish with fresh tomato sauce.
Fresh tomato sauce Heat the oil in medium pan; cook onion and garlic, stirring, until onion is soft.
Add tomato, sugar and wine; simmer, uncovered, about 20 minutes or until sauce has thickened.
Stir in basil.