10 votes

What's a great recipe with sardines?

Posted by lou
Tags: recipes, ask.recommendations, sardines

I've got a great fresh gutted sardines connection. Got a bunch of sardines in my freezer right now. What can I do with it?

13 comments

  1. [10]
    hook
    (edited )
    Link
    This will maybe sound both too simple and too finicky at the same time, but it's my favourite way to prepare fresh sardines: Clean them (scrape the scales off, cut the heads off, guts out, rinse...

    This will maybe sound both too simple and too finicky at the same time, but it's my favourite way to prepare fresh sardines:

    1. Clean them (scrape the scales off, cut the heads off, guts out, rinse well)
    2. Now the tricky part: with a sharp knife filet them so you end up with the bones out (you can keep the tails) and the fish butterflied
    3. Pull them through (coarse) flour, eggwash, breadcrumbs
    4. Deep fry them - since they are now very thin they are done very fast
    7 votes
    1. [9]
      Grendel
      Link Parent
      I'm so sorry but I have to ask; are you making a joke or giving a serious reply? I only ask because it would take a lot of dedication to prep sardines that way!

      I'm so sorry but I have to ask; are you making a joke or giving a serious reply?

      I only ask because it would take a lot of dedication to prep sardines that way!

      3 votes
      1. [8]
        hook
        (edited )
        Link Parent
        Seriously. It is a traditional recipe in certain parts of the Mediterranean. In Italy the recipe is known as Sarde Fritte (fried sardines, would you guess 😉), but the same recipe is common...

        Seriously. It is a traditional recipe in certain parts of the Mediterranean. In Italy the recipe is known as Sarde Fritte (fried sardines, would you guess 😉), but the same recipe is common elsewhere too.

        Sardines are great tasting and sustainable fish, there is no need to do anything else then give them some love. Some will say to add salt and pepper and chopped parsley, but I would keep it simple and at most squeeze a bit ot lemon juice on them when you eat them. Personally, most of the time I skip lemon too.

        5 votes
        1. [2]
          Grendel
          Link Parent
          Okay, I'm embarrassed to admit that I got sardines confused with anchovies, hence my shock at your described cooking technique! That sounds really cool, I'll have to try making them at home someday.

          Okay, I'm embarrassed to admit that I got sardines confused with anchovies, hence my shock at your described cooking technique!

          That sounds really cool, I'll have to try making them at home someday.

          3 votes
          1. hook
            Link Parent
            Honestly, in our family we typicall use small saridnes for this recipe, like 10-12cm. So, yes, it is a bit finicky, but well worth it.

            Honestly, in our family we typicall use small saridnes for this recipe, like 10-12cm. So, yes, it is a bit finicky, but well worth it.

            2 votes
        2. [4]
          kwyjibo
          Link Parent
          My mom cooks it similarly and it's very delicious. It's called hamsi tava. Although she uses anchovies more than sardines. I don't think for any reason other than anchovies are more readily...

          My mom cooks it similarly and it's very delicious. It's called hamsi tava. Although she uses anchovies more than sardines. I don't think for any reason other than anchovies are more readily available than sardines in our part of the world. (At least at the market.)

          Your recipe is pretty straightforward but when my mom does it, she doesn't use egg wash or breadcrumbs. (Which you mentioned can be skipped.) She only uses corn flour. @Grendel was surprised by the idea of cleaning them one by one but it's surprisingly easy once you get used to it. My mom cleans them with a single motion and he can get about a kilo of anchovies/sardines ready in about 10-15 minutes. (After cutting the head off she runs her middle finger through the fish and all the intestines etc. come right off. She doesn't use a knife, even to cut the head off.) Sardines are a bit more work to clean though depending on how big they are and you might need a knife to clean them, unlike anchovies.

          I'd agree with skipping lemon, but it's a personal preference. I think the acidity of lemon dampens the fish's taste a bit.

          3 votes
          1. [3]
            hook
            Link Parent
            Neat. Try to do it one time also with eggwash and breadcrumbs. It does change the dish quite a bit. I may try it with anchivies, haven't thought of that yet.

            Neat. Try to do it one time also with eggwash and breadcrumbs. It does change the dish quite a bit.

            I may try it with anchivies, haven't thought of that yet.

            2 votes
            1. [2]
              kwyjibo
              Link Parent
              I'll be sure to tell her that! The fish are in season, so the next time I visit her, she might make me some the way you described. You should give anchovies a try. I find it hard to stop when I...

              I'll be sure to tell her that! The fish are in season, so the next time I visit her, she might make me some the way you described.

              You should give anchovies a try. I find it hard to stop when I start eating them, they're so delicious. If you try it and like it, you should give this one a go too. It's another one of my favorites.

              2 votes
              1. hook
                Link Parent
                This looks good (and pretty) indeed. Thanks!

                This looks good (and pretty) indeed. Thanks!

                2 votes
        3. hook
          Link Parent
          For a much easier version, just skip step 2. and simplify step 3. by covering them only in coarse flour (or maize semolina/polenta). If you have frozen sardines, this might be a better idea, since...

          For a much easier version, just skip step 2. and simplify step 3. by covering them only in coarse flour (or maize semolina/polenta).

          If you have frozen sardines, this might be a better idea, since you can neatly filet them only when they are fresh. Fileting thawed sardines will be quite nightmarish.

          But I assure you the added complications are well worth it, when you have fresh sardines at hand!

          2 votes
  2. Tlon_Uqbar
    Link
    I've made this recipe with canned sardines a few times and it's really easy and quite delicious Ingredients: 4 thick slices crusty sourdough bread 1 garlic clove, halved Softened butter, as needed...

    I've made this recipe with canned sardines a few times and it's really easy and quite delicious

    Ingredients:

    • 4 thick slices crusty sourdough bread
    • 1 garlic clove, halved
    • Softened butter, as needed
    • 1 large ripe tomato, thinly sliced
    • 1 can sardines (6 to 7 ounces), deboned if you like
    • ¼ small sweet or red onion, thinly sliced
    • Extra-virgin olive oil, for drizzling
    • Fresh lemon juice, to taste
    • Flaky sea salt
    • Coarsely ground black pepper
    • Fresh basil leaves, torn (optional)

    Steps:

    1. Toast the bread under a broiler (on both sides) or in the toaster.
    2. While the toast is still warm, immediately rub it (aggressively!) with the cut side of the garlic clove, then spread toast generously with butter. Top butter with tomato slices and lightly salt them.
    3. Top tomatoes with sardines and then onion slices. Drizzle with olive oil and lemon juice, then season with more salt and pepper. Garnish with basil if you like and serve immediately.
    4 votes
  3. knocklessmonster
    Link
    I was gonna say put them on some crackers, but I've only ever had canned sardines. Assuming they're like in the can and you don't have to worry about the bones (or removing the bones if needed),...

    I was gonna say put them on some crackers, but I've only ever had canned sardines. Assuming they're like in the can and you don't have to worry about the bones (or removing the bones if needed), you could probably pan fry them with some spices and serve with rice, bread, or something.

    3 votes
  4. hook
    (edited )
    Link
    Another, even simpler, recipe: Clean them (scales off, guts out, rinse well), but otherwise keep them whole (Optionally brush them with olive oil, ideally using a sprig of rosemary) Grill them...

    Another, even simpler, recipe:

    1. Clean them (scales off, guts out, rinse well), but otherwise keep them whole
    2. (Optionally brush them with olive oil, ideally using a sprig of rosemary)
    3. Grill them (again, remember they are small and don't take long)
    4. Serve with a lemon wedge, so people can freshen them up, or not, depending on their personal taste.
    3 votes