Deep-Fried Sardine and Peanut Butter Rolls

Name: Deep-Fried Sardine and Peanut Butter Rolls
Yield: 2 servings
Cuisine: American
Ingredients: 5 Sardines; 32 grams Peanut butter; 2 tbsp ◎Bread flour; 40 ml ◎Cold water; 1 dash Salt; 1 Frying oil

cookpad.japan @cookpad_jp

I created his recipe because I just thought that peanut butter and sardines might go well together...

The oil used to deep-fry the sardines will have fishy smell, so please discard it. 32 g of super crunchy peanut butter contains 190 kcal according to Skippy's website. The peanut butter will come out while deep-frying, so the intake of it will decrease a little bit, but I didn't reduce the calories by that. I didn't calculate the oil for deep-frying since I couldn't calculate how much oil has been absorbed... Recipe by lovechi

I created his recipe because I just thought that peanut butter and sardines might go well together...

cookpad.japan @cookpad_jp

I created his recipe because I just thought that peanut butter and sardines might go well together...

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Ingredients

2 servings

5Sardines
32 gramsPeanut butter
2 tbsp◎Bread flour
40 ml◎Cold water
1 dashSalt
1Frying oil

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Steps

1

I used Skippy's super crunchy peanut butter this time.
2

Rub off the scales carefully with your fingers, wash the sardines, and cut off the heads. The sardine scales come off easily, so you can remove them with your fingers.
3

Make a cut down the belly and remove the innards under running water to clean the inside.
4

Fillet the fish by moving the knife along the backbone from the head to the tail.
5

Remove the inedible parts, bones, and skin from one of the fillets.
6

Do the same as Step 4 with the other fillet. Even if you don't remove the small bones, you will be able to eat them after deep-frying.
7

Lightly sprinkle with salt, and let it sit for about 5 minutes.
8

Spread the peanut butter on 2/3 of the surface, spreading towards the head area.
9

Roll it up from the head area, and secure with a toothpick.
10

Mix the ◎ ingredients to make the batter, and dip the sardines in it.
11

Deep-fry in oil at 170℃. Please be careful not to burn it. When you raise the oil temperature a little bit at the end, it makes the roll more crispy.
12

Drain the excess oil, remove the toothpick, serve on a plate, and done!