Crispy sardines
Although I like to prepare sardines in the simplest way, from time to time I want to try something a little different.
Preparation steps
- / imagine making a pancake mixture with slightly different ingredients /
- Beat the egg with the tomato concentrate and grated garlic. First add as much water as needed so that all the sardines can be dipped inside (children and a half approx.), Then add the flour until the mixture is a little thicker than the pancake mixture. Add good salt so that it does not need to be salted when baked. This is the key to the recipe, if you don’t make this part a good dish it won’t turn out right.
- Soak the filleted sardines in the resulting mixture and let stand for about half an hour.
- Put oil in which you will fry them to heat. Make sure the sardines are completely coated with the mixture in which they stood when you take them out and throw them in the hot oil. When they are done (and they don't need much), put them on kitchen paper to drain the excess oil, and then pepper them and, if desired, slice the garlic on them.
Serving
If you don’t know how thick the mixture you are making should be, while you are making it put your finger in it. If it doesn’t stick to your finger but the cap, it’s not thick enough yet so add more flour. As for filleting sardines, the easiest way for me is the following: continue the cut on the belly with your finger all the way to the tail. Separate the tail from the skin and slowly lift the central bone, taking care not to keep the meat on it and not to crack. You don’t need a knife, just deft fingers. Just practice, after two or three sardines it will be easy for you. As for the side dish, I made one fast food lunch and baked french fries and arranged the tartar. If I was in the mood for a healthier diet, I would cook some vegetables.
