1 1/2 cups mayonnaise, Italian-style (see below) or store-bought
1 1/2 teaspoons paprika
1 teaspoon Italian chili oil (see Note)
Oil for frying
2 large eggs
About 2 cups fine dried breadcrumbs
24 fresh sardines, deboned and butterflied, heads removed
Fine sea salt
1. In a small bowl, whisk together the mayonnaise, paprika, and chili oil until the mayonnaise develops a uniform “rusty” color. Cover and refrigerate until ready to use.
2. Heat 2 inches of oil in a medium heavy-bottomed pan over medium-high heat.
3. Meanwhile, in a wide shallow bowl, lightly beat the eggs. Place 1 cup of the breadcrumbs in another wide shallow bowl.
4. Dip a sardine into the egg; turn to coat and shake off the excess. Dip the sardine in the breadcrumbs, pressing to adhere. Shake off any excess. Transfer the sardine to a large plate and repeat with the remaining sardines, adding more breadcrumbs as needed.
5. When the oil is hot enough, work in batches, carefully frying 4 sardines at a time, adjusting the heat if necessary (the oil should not smoke) until golden brown, about 45 seconds per side. Using a slotted spoon, transfer the sardines to a plate lined with paper towels. Dust with salt and serve each batch immediately with individual bowls of the “rust” sauce, then continue frying.
Note: If you can’t find Italian chili oil (olio di peperoncino), you can make your own quickly by heating 1 tablespoon olive oil and a shake of crushed red pepper flakes in a small saucepan over low heat for 4 minutes. Remove from the heat, let cool, and strain out the flakes.
2 large egg yolks, preferably organic, at room temperature
1 1/4 cups neutral-tasting vegetable oil, such as sunflower seed or grapeseed
Juice of 1/2 lemon
Fine sea salt to taste
1/4 cup extra virgin olive oil
1. In a medium bowl, whisk the egg yolks using a flexible metal whisk until frothy. (Alternatively, you can use a handheld electric or stand mixer.) Gradually add 1/2 cup of the vegetable oil, a tablespoon at a time, whisking continuously until the mixture has thickened. Whisk in the
lemon juice and a pinch of salt. Gradually add the remaining 3/4 cups vegetable oil and 1/4 cup olive oil, whisking continuously. Season with salt to taste.
2. The mayonnaise will keep, covered and refrigerated, for about a week.
Note: While homemade mayonnaise is truly worth the time and energy, you can quickly doll-up the store-bought stuff by whisking 1/4 cup good-quality extra virgin olive oil and the juice of 1/2 lemon into 1 1/2 cups store-bought mayonnaise.
From Aperitivo: The Cocktail Culture of Italy, © 2016, by Marisa Huff. Used by permission of Rizzoli.
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