Pan Fried Sardines
1 # sardines (cleaned whole, heads on)
course kosher salt
good olive oil (enough to coat 1/8 inch in pan)
Drake’s batter mix or seasoned flour
salt & pepper
Lightly salt sardines and let sit for 5-10 minutes.
Dust in Drake’s (Drake’s is a seasoned combination of fine corn meal and wheat flour made in Marshall, Michigan and used in many restaurants. Chefs call it Duck Dust and it gives fried foods a nice golden brown coating).
Heat olive oil over med-high heat until sizzling hot (but not smoking). Fry sardines about 3 minutes a sice or until just opaque to the bone at the thickest part. Serve with a lemon.
Sardines are “finger food” just pick em up and then fillet them off the bone with your teeth.
Larger fish like bluegill or crappie can use a thicker batter. This can be achieved by first dipping in an egg & milk wash, then either dredging or shaking in a paper bag to coat.
[…] them in live for the holidays) is a biggy since it’s considered such a delicacy in Italy. Sardines are always popular and we get beautiful fresh whole sardines from Portugal. Bacala (salt cod) is a […]