Tapley’s sardine barrels with schezwan pepper & lemon dressing


  • 75g (1/2 cup) of plain flour
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 teaspoon salt1 teaspoon schezwan pepper
  • 1/2 cup shredded spring onions
  • 8 sardine barrels
  • 80ml (1/3 cup)


Place the peppers, salt, spring onion and flour into a bowl and mix well. Place the sardine barrels into the flour mix and then dip in chilled water before either shallow or deep frying.

Serving Suggestion

Serve with a lemon dressing (mayonnaise).

Australian Southern Exporters, Serves 4, 8 pieces
Tony Ford, Boston Bay Wines

previous project
no next project
No similar projects