I love this group for providing enlightenment about canned sardines. This morning, I opened a can of KO sardines in olive oil, drained and reserved the oil, and tossed the sardines in flour. I fried 'em up in a grape seed oil in a cast iron skillet (my grandmother's) until golden and crispy. I had some Thai chili sauce on hand so I used that as a dipping sauce. Had a little stone crab mustard sauce as well so I used a little of that to dip as well. The were delicious. Ext time I'll make the garlic aioli as recommended in the "Spain on a Fork" recipe for fried sardines. I love this group so much for all your direction and recommendations. Thanks! BONUS: some of the flour from the sardines collected in the oil and after frying, I discovered a lovely copper penny colored roux as a byproduct. I plan to use the roux to make a Gumbo tonight.
by Beachcomber2010
2 Comments
I would have never thought to fry up canned sardines or any other tinned fish… but have seen one other post before yours, where someone did that. Tomorrow, I’m on schedule to open up some tinned anchovies, and am going to give it a go…. and yes, in my cast iron skillet 🙂
Today is tinned grilled mackerel day – not sure I really want to fry those up. The flesh is fairly loose out of the can already.
Deli shoes. Keep on keepin on!