Sardines Baked in Feta Choux with Tomato Salad

Sardines encased in a feta choux crust, deep-fried until golden, served with a fresh tomato and rocket salad.

Seafood Deep-Fried Feta Sardines Choux

Estimated Nutrition

Calories

715.6

kcal / serving

2862.4 kcal total

Carbs

22.1g

per serving

88.4 g total

Fat

48.8g

per serving

195.2 g total

Protein

34.7g

per serving

138.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Balsamic Vinegar

Dairy

Butter

Diced

piece

Egg

Free-range

150

Feta

Crumbled

Fruits

piece

Lemon

Quartered

GrainsCereals

Plain Flour

NutsSeeds

tbsp

Basil

Fresh, chopped leaves

tbsp

Flat leaf Parsley

Fresh, chopped

tbsp

Basil

Fresh, roughly chopped

OilsFats

unit

Vegetable Oil

For deep-frying

tbsp

Extra Virgin Olive Oil

Seafood

piece

Sardine

Butterflied, bones removed

Vegetables

150

Potato

Cold, mashed

piece

Tomato

Finely sliced

0.5

piece

Red Onion

Very finely sliced

handful

Rocket

Leaves

Method

Boil 125ml of water and butter in a saucepan for one minute.

Beat in the flour until smooth and cook on the heat for two minutes.

Add eggs one at a time, beating well after each addition.

Mix in potato, feta, and herbs, season, then chill for 30 minutes until firm.

Fry fish in batches for 5 minutes until golden and drain on paper.

Dress with onion, oil, vinegar, herbs, season, and top with rocket and sardines.

Heat vegetable oil in a deep fryer or heavy pan to 150°C.

Mould choux mixture over the head half of each sardine, leaving the tail exposed.

Arrange sliced tomatoes in circles on four plates.