Deep-Fried Sardine and Peanut Butter Rolls
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
Deep-Fried Sardine and Peanut Butter Rolls
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
Cooking Instructions
- 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!
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