SARDUBES BREADED FRUED BREAD
Recipe breaded sardines accompanied by fried bread, garlic and green peppers, quick and easy dish to prepare.
Ingredients (4):
20 sardines
300 gr. loaf of bread
2 green peppers
8 cloves garlic
flour and beaten egg (for coating)
extra virgin olive oil
salt
cayenne
parsley
Preparation Recipe breaded sardines with fried bread:
The bread loaf is 3-4 days. With a serrated knife chop the bread into pieces and place in a bowl.
Peel the garlic cloves (leave them whole) and dóralos pie plate with 6-8 tablespoons of oil. Pica diced peppers, and add them dóralos a little. Remove the garlic and peppers and set aside.
Add the bread to the pan and fry, stirring for about 15-20 minutes. Add the garlic and peppers and mix well.
Clean the sardines, remove the backbone and season. Pass them in flour and beaten egg and fry in a pan with oil. Drain on a plate lined with absorbent paper towels.
Breaded sardines served with fried bread and garlic and peppers. Garnish with a little paprika and parsley leaves.
Council:
The small and medium sardine is the perfect batter. So they are simply juicy frying for 40 seconds per side.
Sardine
| SARDINE (SARDINA PILCHARDUS) MOROCCO | |||
| NAME | BOX | PRESENTATION | ORIGIN |
| WHOLE IQF 8-10 PZS. | 8KG. / 10KG. | IQF Y VACUUM | FAO 34 |
| STEAK BUTTERFLY 18-21 PZS | 8KG. / 10KG. | IQF Y VACUUM | FAO 34 |
| HEADLESS CENTERS WITHOUT TAIL 13-16 PZS | 8KG. / 10KG. | IQF Y VACUUM | FAO 34 |
| WHOLE BLOCK 8-19 PZS | 8KG. / 10KG. | IQF Y VACUUM | FAO 34 |
| SARDINE FILLET |
1
2
3
4| SARDINE PACKAGED IN WHOLE IQF |
1
2
3
4
