Cook Time 20 minutes
Light extra virgin olive oil, for shallow frying
250g fresh butterflied sardine fillets
¾ cup plain flour, for dusting
150g fine breadcrumbs (like Krummies)
1 tbsp white sesame seeds
2 eggs, beaten with a little water
1 tbsp mayonnaise
1 tbsp Greek style yoghurt
Zest and juice of ½ lemon, plus extra to serve
1 gherkin, finely chopped
1 tbsp baby capers, chopped
½ French shallot, finely chopped
1 sprig each of dill and parsley, finely chopped
Splash of tabasco
1 tsp classic extra virgin olive oil
Dill and parsley, to garnish
For the sauce, combine all the ingredients.
Make a production line by placing flour in one bowl, beaten eggs and water in another, and breadcrumbs and sesame seeds in another.
Place the sardines into the flour and then shake off the excess. Now dip into the egg mixture followed by the crumbs.
Heat oil over a medium-high heat in a large non-stick frypan. Fry sardines for 30 seconds on each side until golden. Drain on a paper towel and season with a pinch of salt.
Serve with a dollop of tartare, dill, parsley, and a wedge of lemon.