2 Servings

10' Preparation


For the mayonnaise dip:

In a bowl, put Condito gluten free mayonnaise, red pepper, pickles, hot pepper, fennel powder and stir.

Leave it in the fridge until the time of serving.

For sardines:

In a bowl, mix rice flour with fennel seed powder.

In a second bowl, beat the eggs, and in a third, put breadcrumbs

Pour sunflower seed oil in a large non-stick pan, warm it to moderate heat.

Roll sardines one at a time, first in rice flour, then in eggs, then in breadcrumbs and fry for 3-4 minutes until they become golden brown.

Transfer sardines to a dish lined with paper towels to drain, sprinkle on salt and pepper and serve with mayonnaise dip.

Recipe by Dina Nikolaou from ALPHA’s Made@Home show on 12/2/2017.

Watch the demo video here.


For sardines:

  • 1 pack of Trata On Ice sardines
  • 200 g breadcrumbs
  • 100 g rice flour
  • 2 tsp. sweet fennel powder
  • 4 eggs, slightly beaten
  • 500 ml sunflower seed oil for frying
  • Salt and Pepper

For the mayonnaise dip:

  • 5 tsp. Condito gluten free mayonnaise
  • 1 tsp. red pepper, grated
  • 1 tsp. small hot pepper, finely chopped
  • 4 gherkin pickles, finely chopped
  • ½ tsp. sweet fennel powder