Sardines and Picpoul

Ingredients

• 1/2 Pound of Fresh/Frozen Sardines

• 2 Cups of Vegetable Oil

• Dredge:

  • 1 Cup of Flour

  • 1/4th Cup Corn Starch

  • 1 teaspoon of each: Onion Powder, Garlic Powder, Smoked Paprika & Salt

Instructions:

1. Add oil to a frying pan and heat to 350-375°

2. Clean the sardines:

   1. Rinse and remove scales with the back of a knife

   2. Cut dorsal fins.

3. Combine the dredge ingredients in a bowl and mix well.

4. Add the sardines to the dredge.

5. Add the sardines to the oil and fry for 3 minutes on each side.

6. Serve hot. And YES you can eat the bones if you like.

---

Wine Pairing Suggestions: Guillemarine Picpoul de Pinet

• 100% Picpoul

• Languedoc, France

• $10-$12