Blue corn flour coated sardines

This past week, I went fishing and caught enough sardines for a hearty meal. As beautiful as fresh sardines are, I wanted to try something new, which is how this recipe has transpired. After gutting and scaling the sardines, they were marinated overnight in a spicy mixture similar to a red masala paste and then dusted with blue corn flour and pan fried. The spice of the marinade with the earthiness of the blue corn was exactly the interesting twist on panfried sardines that I was searching for. I topped these tasty sardines with a gremolata-inspired mixture of preserved lemons, cilantro and other amazing aromatics that make this dish a truly unique spin on sardines

Naked sardines

Marinade Ingredients: 

1 Red onion, chopped

1 Small red chili, chopped

2 Tablespoons parsley, chopped

2 Tomatoes, chopped

1/2 Tablespoon cumin

1 Tablespoon chopped ginger

Juice of 1 lemon

2 garlic cloves

salt and pepper to taste

16 sardines

Method Marinade: 

1) Blend all of the above ingredients (except for the sardines!) with about 1 cup of water and pour over sardines. Refrigerate overnight.

Gremolata

Gremolata Ingredients:

1 Tablespoon crushed chili

1 Tablespoon smoked paprika

2 Tablespoons parsley, chopped

1 Teaspoon ginger, finely chopped

2 Teaspoons cilantro, finely chopped

1 Teaspoon thai basil, finely chopped

1 red onion, finely chopped

1/2 Tablespoon ground cumin

1/2 preserved lemon, finely chopped

1/4 cup coconut oil

Juice of 1/2 lemon

Method Gremolata: 

1) Combine above ingredients and let it sit for at least 2 hours or overnight.

P1030171

pan frying ingredients: 

2 cups blue corn flour

Olive Oil

Method: 

1) Dust sardines with flour.

2) Place pan on medium-high heat with enough about 1/4 inch of olive oil

3) Fry sardines until golden brown, transfer to a paper towel to soak of excess oil

4) Plate up the sardines and top with gremolata and enjoy!

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