loved this once the sardines and lemon juice were applied
While the pasta is boiling away atop the stove, make the sauce -- it takes less than five minutes.
Empty sardines into a pan atop the stove. Heat at medium. Crush the sardines into a sauce. Add in whole plum tomatoes and crush them into the sauce. Add oil and garlic. Boil up, add in spices to taste.
Serve atop the pasta.
minutes;.
Open the sardines, strain and discard the oil
Preheat oven to 350 degrees F (175 degrees C).
Combine avocado, chopped lettuce, chopped green pepper, and lemon juice in a small bowl.
Brush extra-virgin olive oil on bread slices and toast in the preheated oven until browned, about 5 minutes on each side.
Remove bread slices from oven. Spread with avocado mixture; top with sardines and canned tomatoes.
edium-size bowl combine, the canned sardines, eggse, garlic, parsley, pepperonchini, bread
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
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.
Lay the sardines on a clean kitchen towel,
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.
kin and bones from the sardines - simply hold the fish under