Prepare the Filling:
In a bowl, mix the breadcrumbs with the grated parmesan, parsley, garlic, capers and black olives (if using). Season with salt and pepper.
Sardine Filling:
Place the sardine fillets on a work surface. If the fillets are very large, you can cut them in half.
Spread a little of the breadcrumb and cheese mixture on half of the sardine fillets. Cover with another fillet to close the filling.
Breading the Sardines:
Prepare three plates: one with flour, one with beaten egg and one with breadcrumbs.
Gently pass the sardines first in the flour, then in the beaten egg and finally in the breadcrumbs, pressing lightly to make the breading adhere well.
Frying:
Heat plenty of seed oil in a deep pan or in a deep fryer to 170-180°C. You can check the temperature of the oil with a kitchen thermometer or by placing a piece of breadcrumbs in the oil; if it sizzles immediately, the oil is ready.
Fry the sardines a few at a time to avoid lowering the temperature of the oil. Cook until golden brown, about 2-3 minutes per side.
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Drain and Serve:
Remove the sardines from the pan and drain on paper towels to remove excess oil.
Serve the sardines hot, perhaps with a squeeze of fresh lemon and a sprinkling of chopped parsley.
Extra Tips:
Alternative Filling: You can add ingredients to the filling, such as toasted pine nuts or raisins for a touch of sweetness and crunch.
For a More Intense Flavor: Add spices such as smoked paprika or chili pepper to the breadcrumbs for a stronger flavor.Temperature Control: Keep the oil at just the right temperature to prevent the sardines from absorbing too much oil or becoming too dark.
These stuffed, breaded and fried sardines are irresistible thanks to their crunchy exterior and soft interior. They are perfect served with a yogurt sauce or a simple green salad!
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