Beer-Batter-Fried Sardines and Lime

From the kitchen of Carly

Crispy beer-battered sardines hit different when they're fried golden and served with charred lime wedges. The batter's light and bubbly, the fish stays tender inside, and squeezing that warm lime over everything ties it together perfectly.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/2 cup beer (not dark)
  • 11/2 teaspoon salt
  • 11/2 cup all-purpose flour
  • 13 3/4-ounce cans brisling sardines
  • 11 lime
  • 14 cups vegetable oil

Instructions

  1. In a bowl whisk beer and salt into flour until smooth. Drain sardines and pat dry. Cut lime into 8 wedges.

  2. In a 3-quart saucepan heat oil over moderately high heat until a deep-fat thermometer registers 375°F. Working in batches of about 8 and holding sardines at head end to avoid breaking, dredge fish in batter to coat completely, dragging lightly against side of bowl to remove excess, and fry, stirring, until golden, 2 to 3 minutes. With a slotted spoon transfer sardines as fried to paper towels to drain. Fry lime wedges in oil until they begin to turn golden, about 30 seconds, and transfer to paper towels to drain. Serve sardines with lime.