Best Crispy Sardines Garlic Mayo Recipes

Sicilian-Style Sardine Pasta with Bread Crumbs image

Provided by Rachael Ray : Food Network

Time 22m

Yield 4 servings

Number Of Ingredients 8

1/4 cup plus 3 tablespoons extra-virgin olive oil
8 cloves garlic, chopped
1 1/2 cups bread crumbs
1/2 cups flat-leaf parsley, chopped
Coarse salt and coarse black pepper
2 tins sardines, 4 ounces each, drained, boned and chopped
1 teaspoon crushed red pepper flakes
1 pound linguini, fresh or dried, your choice, cooked to al dente in salted water

Steps:

To a large skillet preheated over medium heat, add 1/4 cup extra-virgin olive oil, 4 turns of the pan, and chopped garlic. When the garlic speaks by sizzling in oil add bread crumbs. Stir bread crumbs until deeply golden in color. Add parsley and a liberal amount of salt and pepper, about 1 teaspoon of each. Transfer bread crumbs to a dish and reserve.
Return skillet to heat and add 3 tablespoons extra-virgin olive oil, 3 turns of the pan. Add sardines and red pepper flakes to the pan and saute over medium heat 2 or 3 minutes. Add hot, cooked pasta to the skillet and toss with sardines. Add bread crumbs to the pot and toss thoroughly to combine and evenly distribute the mixture. Taste, to adjust seasonings, and serve.

Crispy Sardines & Garlic Mayo image

Provided by Lee Thayer @LeeNST

Categories Fish

Number Of Ingredients 10

1 can(s) sardines in olive oil
1/2 cup(s) all purpose flour
1 cup(s) bread crumbs
- cooking oil for frying
- chili powder for garnish
FOR THE GARLIC MAYO
1/2 cup(s) mayo
3 clove(s) garlic, smashed and finely minced
1-2 tablespoon(s) olive from the sardine can
- salt, to taste

Steps:

Drain the tin of sardines and reserve the olive oil, then split each sardine in half lengthwise. OR use 3-4 pieces of homemade sardines in olive oil, and split those. (I use Ayam brand, 120 gram (4 1/4 oz), you may find these in the Asian markets. You want good sized sardines, not small ones.)
For garlic mayo, mix all the garlic mayo ingredients. Season to taste with salt and leave it in the fridge to let flavors blend.
Lightly coat sardines in flour, followed by egg, then breadcrumbs. Heat oil in pan and pan fry till golden brown and crispy. (I did not have breadcrumbs, totally forgot that so I used tempura flour after the egg wash, that works well too.)
Serve hot with garlic mayonnaise and a sprinkle of chili powder.