PAN-FRIED SARDINES
This is a dish that I had when I was in Sicily on a trip with the state department. I went into this restaurant, and the chef was in the kitchen. I went in to see what he was doing and he showed me how to make this dish. I was totally blown away by how the acid comes from the inside, since most of the time when you're frying a fish you're putting the acid on the outside. I love learning new things when I travel.
Provided by Marc Murphy
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Clean the sardines so there are no scales left on the outside. Very carefully, with your thumbs, take out all of the inner bones, leaving the tails on. Marinate the sardines in the cider vinegar in a large baking dish for approximately 5 minutes.
- In a large cast-iron pan, heat 1 inch olive oil over medium-high heat. Once the olive oil is nice and hot, toss the sardines in the breadcrumbs, then place in the oil immediately. Fry, in batches as needed, until golden brown, about 3 minutes on each side.
- Transfer the sardines to a paper towel-lined sheet tray. Season with salt and serve immediately.
FRIED SARDINES
Make and share this Fried Sardines recipe from Food.com.
Provided by marisk
Categories Very Low Carbs
Time 15m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- 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.
Nutrition Facts : Calories 74.9, Fat 4.1, SaturatedFat 0.6, Cholesterol 51.1, Sodium 181.8, Protein 8.9
MARINATED FRESH SARDINES
Sardinesare high in omega-3 fatty acids, whichhelp prevent arrhythmias associated withheart attacks; the pickled fish canbe served as a first course or side dish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- Stir carrots, celery, onion, and oregano in a bowl. Transfer half the mixture to a 7 1/2-by-9 1/2-inch glass baking dish. Sprinkle with 1/2 teaspoon salt; season with pepper.
- Lay sardines, skin side up, over vegetable mixture in dish. Top with remaining vegetable mixture. Sprinkle with remaining 1/2 teaspoon salt, and season with pepper. Stir vinegar, sugar, and 1 cup water in a medium bowl until sugar has dissolved. Drizzle over sardines and vegetables. Cover, and refrigerate until sardines are opaque and slightly firm, about 1 1/2 hours. Drain. Drizzle sardines and vegetables with oil, and gently toss. Transfer to a platter.
MARINATED SARDINES
Provided by Jonathan Reynolds
Time 2h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a shallow casserole large enough to lay flat the 16 sardine halves, spread out half the vegetables and sprinkle with half the oregano and half the salt and pepper. Lay the sardine fillets flesh-side-down over the vegetables. Top with the remainder of the vegetables and sprinkle again with remaining oregano and salt and pepper. In a measuring cup, combine the verjus and vinegar. Pour the mixture over the sardines, cover and let sit at room temperature for 20 minutes.
- After 20 minutes, pour off all the liquid and cover sardine-and-vegetable mixture with the olive oil. Cover and refrigerate for at least two hours or overnight.
- Serve 4 sardine fillets per person and include a fourth of the pickled vegetables. Garnish each with a bay leaf and orange zest.
Nutrition Facts : @context http, Calories 539, UnsaturatedFat 46 grams, Carbohydrate 4 grams, Fat 55 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 8 grams, Sodium 391 milligrams, Sugar 1 gram
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