Producer: Australian Southern Exporters
128 half fillets per kilogram of filleted pickled sardines

Ingredients

1kg of filleted Port Lincoln Sardines (cut to create individual fillets)
1 teaspoon crushed peppercorns
1 teaspoon salt
1 cup of shallots, peeled and cut into thin rings
1 small chilli cut in half
1 bunch coriander
200mls white wine vinegar
2 lemons juiced
1 lemon zested
2 limes juiced,
1 lime zested
2 cups of sweet white wine

Method

Using filleted sardines sprinkle each fillet with crushed peppercorns, a little salt and then lay them flat onto a tray. Add cut chilli and shallots to the tray.

Cover with white wine vinegar, lemon, lime and wine.Leave in the fridge for 24 hours. Using a basic white bread mix make tiny surfboard pastry to fit the size of the sardines with bake until crisp.

Drain sardines well and place on pastry.

Serving Suggestion

Serve with a lemon mayonnaise or dill cream.

Producer: Australian Southern Exporters
Serves 4
8 pieces

Ingredients

75g (1/2 cup) of plain flour
1 1/2 teaspoons freshly ground black pepper
1 teaspoon salt1 teaspoon schezwan pepper
1/2 cup shredded spring onions
8 sardine barrels
80ml (1/3 cup)

Method

Place the peppers, salt, spring onion and flour into a bowl and mix well.

Place the sardine barrels into the flour mix and then dip in chilled water before either shallow or deep frying.

Serving Suggestion

Serve with a lemon dressing (mayonnaise).