Deep-Fried Sardine and Peanut Butter Rolls

1. 1

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

2. 2

   Rub off the scales carefully with your fingers, wash the sardines, and cut off the heads.

3. 3

   The sardine scales come off easily, so you can remove them with your fingers.

4. 4

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

5. 5

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

6. 6

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

7. 7

   Do the same as Step 4 with the other fillet.

8. 8

   Even if you don't remove the small bones, you will be able to eat them after deep-frying.

9. 9

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

10. 10

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

11. 11

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

12. 12

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

13. 13

    Deep-fry in oil at 170C.

14. 14

    Please be careful not to burn it.

15. 15

    When you raise the oil temperature a little bit at the end, it makes the roll more crispy.

16. 16

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

* Per serving · 4 servings · Values may vary.

No additional tips available.