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Ingredients

Method

  • 6 whole sardines
  • 4 tbsp gram flour
  • 1 tsp ground turmeric
  • 1 tsp mild curry powder
  • 1 tsp nigella seeds
  • 1 tsp seaweed flakes
  • ½ tsp sea salt flakes
  • Vegetable oil for frying
To serve
  • 2 tbsp mayo
  • 2 tsp katsu
  • curry sauce
  • Garnish with finely chopped spring onions, seaweed and sea salt flakes
  1. Mix your flour, spices, seaweed and salt in a shallow bowl and dredge the sardines in the spiced flour to evenly dust. Then preheat your vegetable oil to 180 ̊C.
  2. Fry the sardines for 8-10 minutes until cooked and crispy.
  3. Make the katsu mayo by simply mixing the mayonnaise with katsu curry sauce.
  4. Garnish with spring onions, salt and seaweed and a dollop of katsu mayo. Serve with lemon slices and a crisp, chilled white wine.