Fried Sardines with Potato Salad
Frying is very simple way of preparing food. It is very often used for preparing small fish - prepared fish is very tasty and bones have softened and are not so sharp anymore.
Preparation is very simple:
- dry the sardines, add some salt and put them into the flour (instead of flour, one can use bread crumbs),
- be sure that there is no 'lose' flour on the fish,
- preheat the oil in the pan. Some people use olive oil for frying, some people fry fish using ordinary vegetable oil, some people use mixed oils. I like olive oil, even for frying.
Note: frying food on olive oil on high heat will not produce carcinogenic compounds in olive oil, but it will somewhat ruin olive's oil taste, aroma and healthy fatty acids ratios.
- put the sardines in the pan. They should almost float in hot oil. Fry each side for 3-4 minutes, depending on the sardines thickness and oil temperature.
- after frying, put sardines on paper towels so that they soak any excess oils from sardines.
And that is all. Serve sardines warm with potato salad or some green vegetables. If you fried sardines in olive oil, there is no need to add any more olive oil to them, but few drops of freshly squeezed lemon juice, some minced garlic and chopped parsley will improve taste even more.
Sardine is a 'blue fish' and some people don't tolerate it very well. If you are one of them, eat them in moderation. Also, a slice of whole grain bread and glass of red wine can help mitigate digestive problems.