- To make the batter whisk together the egg, beer and flour until smooth. Cover with cling film and allow to rest for 20 minutes.
- Slice one of the lemons as finely as you can into rounds and the other into quarters.
- Heat the oil 175C, you can test its ready by dropping a small amount of batter into the oil, if its sizzles you can get cooking. You should cook the ingredients in batches, so you don’t overload the pot.
- Prepare a plate lined with kitchen paper.
- Coat the sage and the lemon in the batter and gently lower into the oil, fry until golden brown on both sides and then remove with a slotted spoon and transfer to the lined plate to remove any excess oil.
- Do the same for the sardines.
- Once all the ingredients are cooked arrange them on a serving platter with the lemon wedges.
Watch Tobie making this recipe over here.
