Tapley’s sardine barrels with schezwan pepper & lemon dressing
Ingredients
- 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)
Method
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
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