Fried sardines with Meyer mayo

Chef David Kinch and team
Mentone, Aptos

Wander the streets of historic Genoa, Mentone general manager Chris Sullivan says, and you are bound to find numerous friggitorie shops. “These places specialize in fried foods: Think little fishes, veggies, anything fry-able. Fresh Meyer lemons add a nice floral element while elevating such a simple food.”

Ingredients

Meyer mayo
Zest of 3 Meyer lemons
100 grams Meyer lemon juice
20 grams conventional lemon juice
10 grams salt
170 grams egg yolks
580 grams sunflower oil

Sardines
200 grams pastry flour
14 grams salt
390 grams soda water
1 (12-oz.) can sardines (fresh cleaned anchovies also work)
Canola oil, for frying

Instructions

For mayo: Zest Meyer lemons and reserve. Juice Meyer lemons and conventional lemons. Combine salt, juice and egg yolks in a bowl. Slowly whisk in oil until combined and then add zest. Check for seasoning.

For sardines: Mix flour, salt and soda water gently in a bowl until flour is dissolved. Dip sardines in batter and fry at 350 degrees. Pull when a nice golden and move to a paper towel or drying rack. Serve with Meyer mayo after a couple of minutes, while still on the warm side.

Serves 1 to 2

Pro tip from Michelin-starred chef David Kinch: “All measurements are in metric by weight, including liquids. Why? Did you know a cup of flour weighs differently on a rainy day and a dry day? If you weigh the flour, it is always the right amount. The best kitchen tool one can buy nowadays is a $10 digital scale. Try it. Weighing all ingredients including liquids is done in every professional kitchen today. You will soon find it easier, more efficient and simpler than using old imperial measurements.”