PAN-FRIED SARDINES
The canned sardines are coated in cornmeal and fried up in minutes for a delicious appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Heat oil in a high-sided medium skillet over medium heat. (Test temperature by adding a little cornmeal; the oil should bubble immediately.) Toss sardines in cornmeal until coated, shaking off excess.
- Fry until golden brown and crisp, about 2 minutes per side. Transfer to a paper-towel-lined plate. Season with salt and serve with lemon.
Nutrition Facts : Calories 289 g, Cholesterol 56 g, Fat 24 g, Fiber 2 g, Protein 11 g, SaturatedFat 3 g, Sodium 344 g
SPAGHETTI WITH SARDINES, DILL AND FRIED CAPERS
Provided by Melissa Roberts
Categories Pasta Sauté Quick & Easy Dinner Dill Capers Sardine Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Cook spaghetti in a pasta pot of well- salted boiling water until al dente.
- Meanwhile, heat oil in a 12-inch heavy skillet over medium heat until it shimmers. Fry capers until they "bloom" and are just a shade darker, about 2 minutes. Transfer with a slotted spoon to paper towels to drain. Toast bread crumbs in same skillet, stirring, until golden, about 3 minutes. Transfer to a bowl and toss with capers, dill, and 1/4 teaspoon each of salt and pepper.
- Add sardines to skillet with their oil (if using 3 cans sardines, discard oil from 1 can) over medium-high heat, then force garlic through a garlic press into skillet. Sauté until sardines are golden in spots around edges, about 2 minutes.
- Reserve 1 cup pasta-cooking water, then drain pasta. Add pasta to skillet with cooking water and 1/2 teaspoon each of salt and pepper. Toss until pasta is coated and sauce is slightly thickened, 1 to 2 minutes. Serve topped with seasoned crumbs.
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
BEER-BATTER-FRIED SARDINES AND LIME
Categories Beer Fish Appetizer Fry Quick & Easy Lime Summer Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a bowl whisk beer and salt into flour until smooth. Drain sardines and pat dry. Cut lime into 8 wedges.
- In a 3-quart saucepan heat oil over moderately high heat until a deep-fat thermometer registers 375°F. Working in batches of about 8 and holding sardines at head end to avoid breaking, dredge fish in batter to coat completely, dragging lightly against side of bowl to remove excess, and fry, stirring, until golden, 2 to 3 minutes. With a slotted spoon transfer sardines as fried to paper towels to drain. Fry lime wedges in oil until they begin to turn golden, about 30 seconds, and transfer to paper towels to drain. Serve sardines with lime.
FRIED SARDINES WITH SPICY DIPPING SAUCE AND FRIED HERBS
Steps:
- For the sauce: In a food processor, combine the sour cream, yogurt, chiles, honey, parsley, salt, lime juice and black pepper, and process until blended and mostly smooth. Taste and season with more salt and pepper if needed. Set aside in the refrigerator until ready to serve.
- For the sardines: Rinse the sardines and pat dry. Place the flour in a bowl and season it with salt and pepper. In a small bowl, beat the eggs with 1 tablespoon water. Place the breadcrumbs in another bowl. Add 2 to 3 sardines to the flour and toss until lightly coated. Shake off the excess flour. Dip the sardines in the egg mixture, then in the breadcrumbs to coat. Place the breaded sardines on a wire rack. Repeat this process for the remaining sardines.
- Heat 1/2 cup of the oil in a heavy-bottomed frying pan or cast-iron skillet over medium heat. In batches, fry the sardines in one layer, until golden brown, 3 to 4 minutes. Flip and fry on the other side until cooked through, about 3 minutes. Place the fried sardines on paper towels and season with salt. Repeat for the remaining sardines, adding more oil to the pan if needed.
- Heat the remaining 2 tablespoons oil in a small skillet over medium heat. Fry the capers and parsley until crisped, about 1 minute.
- Plate the sardines and top with some of the chile sauce and fried capers and parsley. Serve with the remaining chile sauce on the side and some lemon wedges.
PENNE WITH FRIED SARDINES, CAPERS, AND PARSLEY
Steps:
- Bring a kettle of salted water to a boil. Cook pasta until al dente and drain well in a colander. In a bowl toss together pasta, parsley, onion, capers, and salt and pepper to taste. Drizzle mixture with lemon juice and olive oil and toss to combine.
- In a 9- to 10-inch heavy deep skillet heat 1/2 inch vegetable oil over high heat until hot but not smoking and gently lower half of sardines with a slotted spoon into oil. Fry sardines until crisp and golden, about 1 minute, and transfer with slotted spoon to paper towels to drain. Fry and drain remaining sardines in same manner. Add sardines to pasta and toss to combine.
PENNE WITH FRIED SARDINES, CAPERS AND PARSLEY
For those of you trying to fit a little omega-3 into your diets, maybe you will want to give this one a try. From Gourmet, 1997.
Provided by Bev I Am
Categories Penne
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Bring a kettle of salted water to a boil.
- Cook pasta until al dente and drain well in a colander.
- In a bowl toss together pasta, parsley, onion, capers, and salt and pepper to taste.
- Drizzle mixture with lemon juice and olive oil and toss to combine.
- In a 9- to 10-inch heavy deep skillet heat 1/2 inch vegetable oil over high heat until hot but not smoking and gently lower half of sardines with a slotted spoon into oil.
- Fry sardines until crisp and golden, about 1 minute, and transfer with slotted spoon to paper towels to drain.
- Fry and drain remaining sardines in same manner.
- Add sardines to pasta and toss to combine.
Nutrition Facts : Calories 664.4, Fat 22.3, SaturatedFat 3.1, Cholesterol 75.5, Sodium 545, Carbohydrate 96.5, Fiber 14.3, Sugar 2, Protein 23
BEER BATTER-FRIED SARDINES AND LIME
Make and share this Beer Batter-Fried Sardines and Lime recipe from Food.com.
Provided by jaialai_technology
Categories < 15 Mins
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- * In a bowl whisk beer and salt into flour until smooth. Drain sardines and pat dry. Cut lime into 8 wedges.
- * In a 3 quart saucepan heat oil over moderately high heat until a deep-fat thermometer registers 375°F Working in batches of about 8 and holding sardines at head end to avoid breaking, dredge fish in batter to coat completely, dragging lightly against side of bowl to remove excess, and fry, stirring, until golden, 2 to 3 minutes. With a slotted spoon transfer sardines as fried to paper towels to drain.
- * Fry lime wedges in oil until they begin to turn golden, about 30 seconds, and transfer to paper towels to drain. Serve sardines with lime.
- * Yield: 2 servings.
Nutrition Facts : Calories 370.5, Fat 12.6, SaturatedFat 1.7, Cholesterol 151, Sodium 1122, Carbohydrate 29.5, Fiber 1.8, Sugar 0.7, Protein 29.9
MARINATED FRIED SARDINES (SARDINAS FRITAS EN ADOBO)
Steps:
- Butterfly the sardines, leaving them joining at the back and pulling out the bone with your fingers. In a shallow bowl large enough to hold the sardines, combine the water, vinegar, garlic, oregano, bay leaves, salt, and pepper. Place the sardines skin side up in this mixture and marinate for several hours, refrigerated. Drain the sardines well on paper towels and fold them back together. Dust with flour. Heat the oil at least 1/2-inch deep to about 380 degrees F. Or, better, use a deep-fryer. Coat the sardines with the beaten egg and place directly in the hot oil. Fry until golden, drain, and serve.
- Variation: Sardines are also delicious without a marinade. Simply coat with flour (not necessary to remove bones) and fry, or eliminate the flour and grill them. Sprinkle with coarse salt.
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