Fried sardine and egg sandwich

Recipe from: 4/22/1999 12:00:00 AM
Ingredients 8
Servings 1


Serving Change
  • 105
    sardines, drained and lightly mashed
  • 1
    small onion, chopped
  • 15
    chopped parsley
  • salt and freshly ground black pepper
  • 3
    extra-;large eggs, whisked
  • 10
    milk or water
  • 4
    thick slices bread
  • oil for shallow-;frying


Mix the sardines, onion and parsley and season generously. Beat the eggs and milk or water together and season. Cut each slice of bread in half horizontally to form a pocket (do not slice all the way through). Fill each pocket with the filling and press the sides of the bread pocket together to enclose the filling. Meanwhile heat enough oil for shallow-frying. Dip the sandwiches in the egg mixture and place in the hot oil. Fry until golden brown on both sides, drain on paper towelling and serve hot.

Read more on: fish/seafood  |  shallow-fry


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