-
1
In a bowl, beat the eggs with the all-purpose flour and arrowroot.
-
2
Mix in the water just until blended; do not overmix.
-
3
Let stand for 30 minutes.
-
4
In a small bowl, combine the sansho with 1 teaspoon of salt and 1/4 teaspoon of white pepper.
-
5
Set the sardine fillets, skin side down, on a work surface and season with salt and white pepper.
-
6
Top each fillet with a half slice of bacon and a shiso leaf half.
-
7
Roll up the fillets, starting at the wider end; secure each roll with a toothpick.
-
8
In a large bowl, combine the lemon juice and zest with 1/4 cup of the grapeseed oil.
-
9
Season with salt and white pepper.
-
10
Add the apples, toss to coat and refrigerate for up to 1 hour.
-
11
Preheat the oven to 300.
-
12
In a medium saucepan, heat 2 inches of grapeseed oil to 350 or until a bread cube turns golden in 1 minute.
-
13
Dredge each sardine roll in flour and shake off the excess.
-
14
Dip 4 of the rolls in the batter and fry until golden brown and crisp all over, about 4 minutes.
-
15
Transfer to a rack set over a large baking sheet to drain.
-
16
Keep warm in the oven while you dredge and fry the remaining rolls.
-
17
Add the endives to the apple salad and toss well.
-
18
Arrange the salad on 4 plates and set 3 sardine rolls beside each salad.
-
19
Dust with the sansho mixture and serve.
