¼ cup lemon juice
2 cloves garlic, crushed
1 teaspoon grated ginger
12 Australian Sardines, butterflied
¾ cup plain flour
Salt flakes and freshly ground black pepper, to taste
1 teaspoon sweet paprika
2 eggs, lightly beaten with 2 tablespoons of water
1 cup fresh fine breadcrumbs (see notes)
Vegetable oil, for shallow-frying
1 lemon, quartered
1 punnet cherry tomatoes, halved, to serve

Combine lemon juice, garlic and ginger and use to marinate fish for 20-30 minutes. Then drain fish well and pat dry with paper towel.

 

Place flour, paprika, salt and pepper in a large freezer bag, add the fish and shake well to coat. Place fish in a colander and shake well to remove excess flour. Dip into egg mixture, then roll in breadcrumbs.

 

Heat oil in a frying pan and shallow-fry the fish for a minute or 2 each side, until crisp and golden.

 

Serve with lemon quarters and tomatoes.