Spiced sardines with mustard mayonnaise

SERVES 4 AS A STARTER // PREP TIME 25 MINS // COOK 5 MINS

“Here, I’ve teamed sardines, a Mediterranean staple, with a spice mix we’ve developed over the years,” says Matt Germanchis.

500 ml (2 cups) neutral oil, such as canola or grapeseed oil, for deep-frying

8 sardines, butterflied

2 tbsp fine semolina

Lemon wedges, to serve BARBECUE SPICE MIX 1 tbsp onion powder 1 tsp smoked paprika 1 tsp ground cumin 1/2 tsp ground cinnamon Pinch of cayenne pepper Pinch of five-spice powder MUSTARD MAYONNAISE 1 egg yolk 3 tsp Dijon mustard 3 tsp apple cider vinegar 3 tsp lemon juice 200 ml neutral oil, such as canola or grapeseed oil

1 For barbecue spice mix, place ingredients in a small jar and shake well to combine.

2 For mustard mayonnaise, place ingredients (except oil) and a pinch of salt in a bowl and whisk until combined and thick (1-2 minutes). Whisking continuously, gradually add oil, starting with a few drops, then in a thin, steady stream, whisking continuously until thick and creamy. Refrigerate until required; mayonnaise will keep refrigerated for up to 3 days.

3 Heat oil to 160°C in a deep frying pan. Dust sardines in semolina and add, skin-side down, to pan (be careful, hot oil will spit). Fry, without turning, until golden brown (2-3 minutes). Drain on paper towels.

4 Dust sardines generously with barbecue spice mix and serve with mustard mayonnaise and lemon wedges.

Wine suggestion A crisp white wine, such as 2018 Chalmers Vermentino from Heathcote, Vic.