- 250 gm Sardines
- Seasoned Flour
- 2 tbsp Vinegar (cider or wine vinegar)
- 1 tbsp Paprika
- 2 tbsp Cumin Powder
- Salt to taste
- 2 Green Chili peppers, finely chopped
- 4 cloves Garlic, finely chopped
- Fresh Coriander, finely chopped
- 4 tbsp Olive Oil
- Oil for frying
- Bell peppers (optional)
- De-head, scale and clean sardines; wash under cold, running water; dry well with kitchen paper.
- Place sardines in a plastic bag with seasoned flour. Shake well, so sardines are coated with flour mixture. Take sardines out, shake off excess flour.
- Fry in hot oil until golden brown, drain well and place on plate lined with kitchen towels to absorb any excess oil.
- Bring a little olive oil to low heat
- Add garlic and stir (do not let it brown as garlic becomes bitter)
- Add chillies, cook until they’re soft
- Add paprika, cumin powder and salt; cook for 1 minute.
- Add vinegar, cook again for 1 minute. The sauce is ready!
- Pour sauce and finely chopped coriander over the sardines ensuring both sides are coated. The sauce improves in flavour once cold.
- Garnish with julienned bell peppers if you like.
Note: This dish will keep for several days in a fridge due to the vinegar. Feel free to experiment with the spices per your own personal tastes.
Bon Appétit, Myra