Sardine Fritters in Lettuce Leaves with Sriracha-Soy Sauce

Sardine Fritters in Lettuce Leaves with Sriracha-Soy Sauce

The fritters were based on a recipe from Mario Batali. 

The sauce was part of a recipe in Bon Appétit by Stuart Brioza. 

Perfect for a dinner with friends. Serves 4.

To make the sauce, whisk two tablespoons of Sriracha sauce, two tablespoons of soy sauce, and two tablespoons of fresh lime juice together in a small bowl. Select a handful of leaves from a head of butter lettuce; wash and dry them. 

To make the fritters, mix together two tins of sardines, two eggs, two cloves of finely chopped garlic, a chopped quarter-bunch of parsley, three-quarters of a cup of breadcrumbs, and two tablespoons of grated Parmesan cheese in a large bowl. Heat about an inch of vegetable oil in a large saucepan till it spits when you put a test crumb in.

 Make small balls (approximately 1 inch in diameter) of the sardine mixture and fry for three to four minutes until golden brown, turning them occasionally with tongs. Place the fritters on a plate with a kitchen towel underneath to absorb the oil. Serve in the lettuce leaves with the Sriracha-soy sauce drizzled on top and a squeeze of fresh lemon juice.