August 21st, 2010
Sardines are a small, oily fish, found all over the world. They are often served grilled or fried and they can be bought in most supermarkets in tins of six or so. Tinned sardines come in oil, water and a variety of sauces. Sardines are rich in omega-3, which is said to be very good for your health.
Fresh sardines are quite simple to cook and are often served as a tapa in Spain. As a tapa, sardines are commonly fried in olive oil and served with a wedge of lemon – this would be an appetiser, before dinner.
You need about 3 sardines per person. Snip open the sardine’s stomach with a pair of sharp scissors and gently remove all the contents without breaking them open and making a mess (it’s not hard with practice). Roll the sardines in seasoned flour and heat some extra virgin olive oil in a frying pan, until it’s very hot.
Add your sardines to the frying pan – being careful, since the hot oil might spit. Cook on both sides for a few minutes until the sardines look golden in colour. Serve immediately with lemon wedges and a glass of wine.
I normally cook and serve sardines with the heads on, like the Spanish. In Spain, if the sardines are small, some people eat the heads and bones.