In Nigel Slater's Kitchen Diaries, he writes about having sardines on toast for a yummy breakfast or snack. Suitably inspired by his diary entry and since I had bought a huge pack of frozen shishamo - a type of small saltwater fish which is usually packed full of roe - I decided to panfry them and have them with the toasted delish home-made bread.
These little fish are a little hard to fry! (sorry, no pun intended). Use a non-stick pan, lightly oiled to prevent sticking. But bite into them and they are crispy and fragrant on the outside, and full of soft oozing savoury salty roe goodness on the inside. What could be more perfect for a slow and indulgent Sunday morning breakfast?
(Note: This breakfast might have been even more heavenly with a teeny squeeze of lemon juice and some chopped Chinese parsley. Try it out. )
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