Tortillas de Sardinillas (baby sardine fritters)

by Sophie McComas

Friends, you will not find a better beer snack than these.

You'll need

  • 100g chickpea flour
  • 100g plain wheat flour
  • sea salt and black pepper
  • 30g dried shrimp, finely chopped or ground (look for these in Asian stores)
  • handful of flat-leaf parsley, finely chopped
  • 3 spring onions, finely sliced
  • 300g fresh baby sardines (or whitebait, or school prawns if you can find them)
  • water
  • vegetable oil for shallow frying

Here's how

  1. Mix the chickpea and wheat flours together in a large bowl. Add enough water so that the consistency of the batter is similar to a thin pouring cream, it will thicken as it stands. Add a good pinch of salt and freshly ground black pepper and leave to rest for half an hour.
  2. When the batter has rested, add all the remaining ingredients and gently stir to combine. Adding extra water if you need it, so the batter remains the consistency of pouring cream. If it’s too thick, the fritters will be chewy. You want them to be light and crunchy, with a lacy edge.
  3. Heat about 2cm of vegetable oil in a large frying pan. When very hot, fry ladles of batter, flipping until crisp and golden. Dry on paper towel and serve immediately with a cold beer.

About the Author

Sophie McComas

Sophie is a Sydney-based editor and writer with a career that spans food, travel and culture publishing. Previously of Gourmet Traveller WINE magazine and a contributor to ELLE Australia, the Australian Gourmet Traveller Australian Restaurant Guide and Alphabet Journal, Sophie currently the... Read Full Bio

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