Easy Sardine Parmigiana Recipe

Servings: 4
Prep time: 20 minutes
Total time: 1 hour

1.3 pounds|600 grams sardines, bones removed (you can ask your fishmonger to do this)
1 cup|165 grams semolina
2 cups|140 grams panko breadcrumbs
peanut oil, for frying
1 ½ pounds|700 grams whole peeled tomatoes, crushed by hand
2 teaspoons olive oil
1 small shallot, diced
kosher salt, to taste
½ teaspoon granulated sugar
8 ounces|225 grams sliced provolone cheese

1. Make the tomato sauce: Heat the olive oil in a medium saucepan over medium. Add the shallot and cook until soft, 4 minutes. Stir in the tomatoes and cook until thick, 20 minutes. Season with the salt and sugar and set aside.
2. Whisk the semolina with 1 ½ cups|325 grams water in a medium bowl to form a batter. Place the panic in a separate bowl. Dip the sardines in the batter, taking care to cover them completely, then in the panko. Transfer to a baking sheet.
3. Heat the oven to 375°F|190°C. Heat 2-inches peanut oil in a large saucepan until a deep-fry thermometer reaches 350°F|180°C. Working in batches, cook the sardines until golden, 3 to 4 minutes. Transfer to a 9-by-13-inch casserole dish and season with salt. Top the sardines with the tomato sauce and then a layer of the cheese. Bake until the cheese is bubbling and golden, 18 to 20 minutes. Serve immediately

Get recipes like this and more in the Munchies Recipes newsletter. Sign up here.