Today fish with ALMOND RICOTTA STUFFED SARDINES!
We can also use pilchards, the important thing is to make nice little packages of oily fish that after being dipped in flour, beaten egg, and almond flakes are fried, but they are also perfect when baked in the oven on a baking sheet lined with parchment paper!
Pilchards belong to the oily fish category, they are excellent, economical, and we can cook them in many ways and combine them with many other ingredients to create gourmet fish recipes, and they are easy!
Unfortunately, I cook fish too little, but I love it a lot and on the blog, we find among others:
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 16 sardines
- 2 eggs
- 5 oz almonds (sliced)
- 1/2 cup ricotta
- 1 lemon (zest only)
- to taste parsley
- to taste salt
- to taste peanut oil
- to taste pepper
Tools
- Pans p
- Bowls
- Paper Towel
Steps
1) For this economical oily fish recipe, first clean the sardines by removing the heads, innards, and bones to obtain butterflied sardines! Then rinse them and pat them dry with paper towels!
2) In a bowl, mix the finely chopped parsley, ricotta, and lemon zest, which we should add little by little!
3) Place the sardines paired closely together on a cutting board or plate and put a little ricotta filling on one part, continuing for each other half of the sardines.
4) A pinch of salt and pepper on each stuffing, then pair them together by pressing gently to avoid the ricotta and parsley filling from spilling out of the sardine package.
5) Prepare the coating plates, then in one plate beat the eggs, in another add flour, and in yet another one add the almond slices.
6) Take each stuffed sardine package, pass it in the flour, pressing well on the edges, then dip it in the eggs, and finally in the almond slices.
7) In this last step, press well because, for example, it got a bit messy for me, and I tried to arrange the almonds with great care!
8) I chose to fry them in peanut oil for a few minutes per side, carefully ensuring the almonds don’t burn!
9) I drain the almond ricotta stuffed sardines on special paper towels and serve them immediately!10) I recommend eating them quickly because they remain crunchy and delightful, whereas if eaten the next day, they are still good but a bit soggy!
11) Have a nice day and enjoy your meal!
Annalisa
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Annalisa says…
Sardines/pilchards stuffed with a mix of ricotta parsley and lemon zest are also perfect when cooked in the oven, on a baking tray lined with parchment paper, and for a few minutes per side!
