Ok, so today was sunny for a change and I decided to take the day off. It’s just one of those things I have to do from time to time when the weather’s nice.
I read a bit and loafed about until my hunger got the best of me. It was time to make the two mile road trip down to the fish monger to see what looked good.
Fresh sardines caught earlier this morning were stacked high on a layer of ice and I knew I had to have them. I purchased eight and went home to dine al fresco with my wife Caroline and kids.
When fish is this fresh, you really don’t need to do much to it. You don’t want to hide the spectacular flavour of the fish.
I cleaned and then filleted the sardines. To fillet a sardine, you need to take your thumb and index finger and pinch the bone around the neck. I’m not sure if fish have necks but you get the picture.
Then, you run you fingers down the back bone carefully removing the bones so you are left with nothing but the meat. Discard the head and pick out any left over bones.
Now you’re ready to cook.
6 tablesoons olive oil
1 cup gram flour or plain flour
Salt and pepper
Dust the sardines in the flour.
Heat the oil until it is bubbling and then place the sardines in it.
Sprinkle with salt and pepper and allow to fry for about a minute.
Flip the fillets over and sprinkle again with salt and pepper.
Remove the sardines form the oil with a slotted spoon and place on a paper towel to absorb any excess oil.
Serve with lemon wedges.
You don’t need anything else when the fish is fresh. This dish is simplicity at its best!
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