Deep-fried sardines with Spanish tomato salsa

The sardines are deep-fried in panko and tempura for extra crunch.

Makes 850g.

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Fish
Gluten
Sulphite
Pescetarian

Ingredients

10

sardines, scaled and cleaned

50

ml

olive oil

50

ml

white wine

2

chilli peppers, roasted

1

onion, diced

2

cloves

garlic, finely cut

4

tomatoes, skinned

1

tsp

cumin

1

tsp

mild paprika powder

1

tbsp

oregano

as needed

panko breadcrumbs

100

g

tempura flour

salt and pepper

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