New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Fried brisling sardines (sprats) with cucumber and zucchini salad
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  • Fried brisling sardines (sprats) with cucumber and zucchini salad
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    The Portuguese have their grilled sardines, a true delicacy. In Norway (as in the rest of the Northern Atlantic) we have the brisling sardine, less famous perhaps but not less of a treat. I love to deep fry them, but if you can’t find fresh you can also used tinned brisling sardines, such as King Oscar. In this salad I use both deep fried fresh and tinned brisling sardines and serve them with a fresh-tasting salad.
    By Andreas Viestad

    Fried brisling sardines (sprats) with cucumber and zucchini salad

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    Servings: 4
    Difficulty: 4/5

    PREPARATION:

     
    • 1

      Strain the tinned brisling sardines, place in a small bowl and add a squeeze of lemon. Fold together and set aside to marinate.

    • 2

      In a large bowl, combine cucumber, zucchini, fennel and spring onion, and toss with a pinch of salt and olive oil. Fold in lemon balm and lemon juice the very last minute before serving.

    • 3

      In a deep fryer or large pot, heat the deep-frying oil to 355°F (180°C). Mix lemon zest and all-purpose flour and drizzle it onto a large plate. Turn the fresh brisling sardines in the zest and flour mixture, shaking of excess flour. Transfer to hot oil and fry for about one minute until light golden brown. Arrange tinned and fried sardines on a bed of salad.

    • 4

      In a large bowl, combine cucumber, zucchini, fennel and spring onion, and toss with a pinch of salt and olive oil. Fold in lemon balm and lemon juice the very last minute before serving.

    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S07 E05 Mackerel – The Shiny Bounty of Summer and tagged , . Bookmark the permalink.
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  • Servings: 4
    Difficulty: 4/5

    PREPARATION:

     
    • 1

      Strain the tinned brisling sardines, place in a small bowl and add a squeeze of lemon. Fold together and set aside to marinate.

    • 2

      In a large bowl, combine cucumber, zucchini, fennel and spring onion, and toss with a pinch of salt and olive oil. Fold in lemon balm and lemon juice the very last minute before serving.

    • 3

      In a deep fryer or large pot, heat the deep-frying oil to 355°F (180°C). Mix lemon zest and all-purpose flour and drizzle it onto a large plate. Turn the fresh brisling sardines in the zest and flour mixture, shaking of excess flour. Transfer to hot oil and fry for about one minute until light golden brown. Arrange tinned and fried sardines on a bed of salad.

    • 4

      In a large bowl, combine cucumber, zucchini, fennel and spring onion, and toss with a pinch of salt and olive oil. Fold in lemon balm and lemon juice the very last minute before serving.

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