Ingredients

Method

• 8 fresh Portuguese sardines, gutted or, if frozen, thawed, washed and dried
• Grape-seed or sunflower oil
• 4 tablespoons rice flour
• 1 tablespoon Maldon salt
• 1 teaspoons lime zest
• Caperberries
For the onions:
• 2 red onions, skinned and halved lengthways
• 1 egg white, lightly beaten
• 4 tablespoons rice flour
• Oil

Method

Ingredients

For the sardines: Preheat the oil in a large pan. Lightly roll the sardines in the rice flour and fry on both sides until cooked. Remove and drain on absorbent paper.
Mix the salt with the lemon and lime zest. Serve warm sardines sprinkled with lemon-and-lime-flavoured salt.

To fry the onions: Loosen the onion layers from the core. Lightly dip the onions in the egg white and dust on both sides with rice flour.
Preheat the oil in a small, deep saucepan and deep-fry the onions individually until cooked. Drain on absorbent paper.
Serve the onions warm with sardines, caperberries and lemon halves.
Cook's note: Portuguese sardines are best, but if you can't get hold of them at your local fishmonger or supermarket, try oceanking.co.za