Lay the sardines on a clean kitchen towel,
kin and bones from the sardines - simply hold the fish under
Prepare Portuguese-Style Paste (see recipe I posted).
Place pork
Prepare the fresh or frozen sardines as follows: Cut the heads
Place sardines in 11 x 7 x
nto flour until smooth. Drain sardines and pat dry. Cut lime
loved this once the sardines and lemon juice were applied
eftovers were refrigerated, continue with recipe method as below.
Remove
You can replace sardines with smelt, herring or mackerel.<
eparate shallow bowls. Lightly coat sardines in flour; shake off excess
For the tomato and caper sauce, heat the olive oil in a small pan, add all the remaining sauce ingredients and cook over a gentle heat for five minutes, or until the tomatoes have softened slightly.
For the sardines, rub the sardines with oil. Heat a griddle pan until smoking hot and griddle the sardines for 1-2 minutes on each side, or until cooked through.
To serve, place the toasted bread onto a serving plate, top with the griddled sardines and pour over the tomato and caper sauce.
Pat sardines lightly to dry; remove head and tail.
Dip in flour, then into eggs.
Roll in dry bread crumbs.
Heat fat to 350\u00b0.
Add only as many sardines at one time as will float uncrowded one layer deep.
Deep fry 3 minutes or until lightly browned.
Turn sardines often.
Remove to absorbent paper; keep warm.
Serves 3 or 4.
ND NICE AND FLUFFY ADD SARDINES (MAKE SURE YOU CHOP THEM
o cool.
For the sardines.
Preheat oven to 200
Prepare the sardines by removing the heads and
Put the bread slices on a baking tray and cook one side under a grill (broiler) preheated to medium until golden brown.
Arange the cherry tomatoes and sardines on the untoasted side of the bread slices and grill (broil) until the sardines are browned.
Top the sardines with the rockets (arugula) and sprinkle with the lemon juice and season with creacked black pepper.
Melt coconut oil in a skillet over medium heat; add tomato, onion, garlic, and scotch bonnet chile pepper. Cook and stir tomato mixture until onion is almost translucent, about 5 minutes.
Pour sardines and soybean oil into tomato-onion mixture; mash fish with a fork until incorporated. Cover skillet, reduce to low, and cook until sardines are heated through, about 3 minutes. Season with salt and pepper. Serve sardine mixture over rice.
Heat oil in a skillet over high heat. Add sardines; cook, flipping occasionally, until golden, about 3 minutes per side. Transfer to a serving plate.
Mix sake, spring onions, soy sauce, mirin, and chopped ginger together in a small bowl to make sauce. Pour over sardines.
Toss to coat.
Place sardines in a shallow bowl and
Heat the oil in a shallow pan.
Season the sardines with salt and pepper.
Then, dredge them in the flour, shaking off the excess and place them in the hot oil to fry.
Turn the sardines over with tongs and fry on the other side.
Drain on paper towels.
Garnish with chopped parsley and serve immediately with lemon wedges.