Pan Fried Sardines
Pan fried Sardines or Sardinas Fritas in Spanish is a quick easy dish to make and is served in many tapas bars especially in coastal areas.
Did you know national sardine day is 24th November.
½ cup Plain Flour
1 tsp Rock Salt and Toasted Garlic Salt (crushed; use regular salt in case you don’t have this)
1 tbsp Smoked Paprika
1/2 tsp Pepper
8 Sardines (Split open, Butterflied)
Extra virgin olive oil, for pan-frying
Lemon wedges and Parsley, for serving
Take a plastic bag or box, combine flour, salt, pepper, and paprika. Add your sardines 1-2 at a time and shake to coat well. Remove from bag/box, shake to remove excess flour and set aside.
Next, take a large frying pan, heat it over a medium flame, add extra virgin olive oil and when hot, add sardines skin-side down. Fry for a minute or 2 each side, until crisp and golden. Take off the pan and drain on a paper towel.
Plate it up, sprinkle some chopped Parsley as garnish and with lemon wedges on the side.
Open a bottle of chilled beer, and enjoy these delicious Pan-fried Sardines just how they do in Tapas bars.
How to Butterfly Sardines
Open out the gutted fish and place, skin-side up, on your work surface. Holding the tail with one hand, firmly press along the backbone with the other until the fish is completely flat.
Turn the fish over. (If the head is still attached, use scissors to snip where the backbone begins before you start.) Gently pull away the backbone.
Keep pulling until you reach the tail end, then cut off the backbone and discard.
Scrape away any remaining small bones, or remove them with tweezers – then either leave flat for grilling, barbecuing or frying, or fold over ready for stuffing
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