- 500 g fresh or frozen sardines
- 5 garlic cloves
- 1 lemon
- 1 bunch of parsley
- sea salt
- 100 ml olive oil
- allowed oil for frying
You can ask your fishmonger to clean and bone the fish for you, or you can do it yourself. First remove the fins, scales, and head. Cut the belly open with your paring knife, scrape out the entrails with your finger, and discard them. Rinse the belly cavity clean and then pat the fish dry using paper towels. Gently flatten the sardine skin side down. Starting at the head end, grasp the backbone between thumb and forefinger and carefully lift it up and away from the fillet; discard the backbone. Now you have cleaned and filleted sardines.
Finely chop the parsley, garlic and lemon skin, then add little sea salt and pepper per taste. Pour enough olive oil to get mixture like pesto sauce. Cover each fish with the little of prepared mixture and make rolls. Arrange per three rolls on one cocktail stick. Repeat the procedure with the rest of the fishes. Put prepared sticks on a heated oil, cover, and fry until soften. Sprinkle with olive oil and lemon juice. Serve with lettuce.