Prep 5 mins
Cook 5 mins
A lovely Spanish idea. Posted in response to a recipe request. If fresh sardines are unavailable, smelt would be an alternative
- 1⁄2 cup extra virgin olive oil
- self rising flour
- 3⁄4 lb fresh sardine
- salt (sea salt is recommended)
- lemon wedge (to garnish)
- Heat oil in skillet.
- Toss sardines in flour.
- Place in pan and cook until golden brown and cooked through.
- Remove from pan, drain, and sprinkle with salt.
- Serve with lemon wedges.
Easy and great tasting! I made this for an appetiter when I saw that they had small sardines at the local fish shop. It is better with small ones as you don't have to do much to them and they cook quicker so that you don't have to worry about burning the outside to get the inside cooked.
Sardines (or smelt)about the size of a woman's pinkie finger are ideal and don't need to be cleaned. If you use larger sardines, cleaning them is recommended.