I used Skippy's super crunchy peanut butter this time.
Rub off the scales carefully with your fingers, wash the sardines, and cut off the heads. The sardine scales come off easily, so you can remove them with your fingers.
Make a cut down the belly and remove the innards under running water to clean the inside.
Fillet the fish by moving the knife along the backbone from the head to the tail.
Remove the inedible parts, bones, and skin from one of the fillets.
Do the same as Step 4 with the other fillet. Even if you don't remove the small bones, you will be able to eat them after deep-frying.
Lightly sprinkle with salt, and let it sit for about 5 minutes.
Spread the peanut butter on 2/3 of the surface, spreading towards the head area.
Roll it up from the head area, and secure with a toothpick.
Mix the ◎ ingredients to make the batter, and dip the sardines in it.
Deep-fry in oil at 170℃. Please be careful not to burn it. When you raise the oil temperature a little bit at the end, it makes the roll more crispy.
Drain the excess oil, remove the toothpick, serve on a plate, and done!
Story Behind this Recipe
I created his recipe because I just thought that peanut butter and sardines might go well together...
The oil used to deep-fry the sardines will have fishy smell, so please discard it. 32 g of super crunchy peanut butter contains 190 kcal according to Skippy's website. The peanut butter will come out while deep-frying, so the intake of it will decrease a little bit, but I didn't reduce the calories by that. I didn't calculate the oil for deep-frying since I couldn't calculate how much oil has been absorbed...