Cooked - Parmesan crumbed sardines with aubergine chutney

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Parmesan crumbed sardines with aubergine chutney

1.0

Ingredients

Sardines: 12 fresh sardines, scaled and butterflied.

Crumb: 40g freshly grated Parmesan, 1 tbsp chopped flat-leaf parsley, 50g fresh white breadcrumbs, 50g plain flour, 2 eggs (beaten), sunflower oil (for deep-frying).

Chutney:

4 tbsp olive oil,

1 large aubergine (1cm/2in dice),

1 onion (finely chopped),

1 celery stick (finely chopped),

2.5cm piece fresh root ginger (finely chopped),

1 tsp medium curry powder,

1 tbsp tomato purée,

2 tbsp light muscovado sugar,

2 tbsp red wine vinegar,

50g pine nuts,

50g raisins,

4 tbsp roughly chopped fresh coriander,

salt and black pepper.T

To Serve: Lightly dressed wild rocket

Prepare the Aubergine Chutney
Sauté the diced aubergine in olive oil for 8-10 minutes, then add the onion, celery, and ginger, cooking for another 4-5 minutes.
Stir in the curry powder and tomato purée for 2-3 minutes, then add the sugar, vinegar, and 6 tbsp of water, simmering until thickened.
Finish by stirring in the pine nuts, raisins, and fresh coriander.
Prepare the Sardines:
Combine the parmesan, parsley, and breadcrumbs in a bowl.
Dip the butterflied sardines first in flour, then egg, and finally coat with the crumb mixture.
Cook and Serve:
Deep-fry the sardines in batches at 180°C (350°F) for 2-3 minutes until crisp.
Drain on kitchen paper, season with salt, and serve immediately with the room temperature chutney and rocket salad.

Serves: 4

Course🍽️Main Course

Diets🥩Carnivore...

Category🐟Seafood

CuisineMediterranean

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 10 weeks ago

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