Author Topic: Sardine Recipes? (Read 1248 times)

s2srea · « **on:** October 17, 2013, 11:08:45 AM »

Anyone have any sardine recipes? I had some yesterday on a tortilla with some Tapatio (hot sauce) and mustard.

I was thinking of frying them, but not sure how to serve. They seem to be a great, cheap, and healthy food.

Mabel · « **Reply #1 on:** October 17, 2013, 11:11:27 AM »

I can do anchovy paste in sauces and dressings but I haven't worked my way to sardines yet. I would think they would be great in an Italian dish.

Frances · « **Reply #2 on:** October 17, 2013, 11:46:37 AM »

:ready-to-eat:
Sardines are high in protein, calcium, especially if you eat the bones, potassium, magnesium, Vitamin D. The only drawback is high sodium, so avoid if you have high BP or are sodium sensitive. They may be used as an anchovy substitute on pizza. They can be canned in oil, water, mustard, horseradish, tomato sauce, duck sauce. I like to eat a sandwich of sardines in tomato sauce on toasted bread spread with mayonnaise. Asian school students bring fresh baby sardines cooked in rice with vegetables. Sardines may also be served as protein with a Caesar salad.

s2srea · « **Reply #3 on:** October 17, 2013, 12:29:36 PM »

This looks like a good recipe:

http://www.epicurious.com/recipes/food/views/Beer-Batter-Fried-Sardines-and-Lime-101775

ingredients
1/2 cup beer (not dark)
1/2 teaspoon salt
1/2 cup all-purpose flour
3 3/4-ounce cans brisling sardines
1 lime
4 cups vegetable oil
preparation
In a bowl whisk beer and salt into flour until smooth. Drain sardines and pat dry. Cut lime into 8 wedges.
In a 3-quart saucepan heat oil over moderately high heat until a deep-fat thermometer registers 375°F. Working in batches of about 8 and holding sardines at head end to avoid breaking, dredge fish in batter to coat completely, dragging lightly against side of bowl to remove excess, and fry, stirring, until golden, 2 to 3 minutes. With a slotted spoon transfer sardines as fried to paper towels to drain. Fry lime wedges in oil until they begin to turn golden, about 30 seconds, and transfer to paper towels to drain. Serve sardines with lime.

Its not even lunch yet and I'm gettin hungry!

Memento · « **Reply #4 on:** October 17, 2013, 02:26:30 PM »

Hi! That recipe looks good but it also looks like work.... :farmer:

Here's a fast and easy sardine recipe: :ready-to-eat:
Place on toasted bread:
King Oscar (red label) brisling sardines in olive oil (drain some of the oil)
Squeeze of Lemon juice
Black crushed pepper

s2srea · « **Reply #5 on:** October 17, 2013, 04:56:09 PM »

Quote from: Memento

Hi! That recipe looks good but it also looks like work.... :farmer:

Here's a fast and easy sardine recipe: :ready-to-eat:
Place on toasted bread:
King Oscar (red label) brisling sardines in olive oil (drain some of the oil)
Squeeze of Lemon juice
Black crushed pepper

Might do this for lunch tomorrow! :)

Neil Obstat · « **Reply #6 on:** October 19, 2013, 06:37:39 AM »

.

A little trivia (possibly unwelcome!):

Some say there aren't any anchovies swimming around,
that this is the name of a food, not a living fish, but that's
not really the truth. There are schools of anchovies that
swim in the ocean, many of them near Australia.

As for sardines, <<a supposed high-toned chef and the
other, some guy who writes for the Boston Globe as
“Dr. Knowledge,” both claim sardines aren’t sardines
until they’re in a can. Sure, occasionally a herring is
a herring until it’s put in a can labeled “sardines,” but
that’s the exception. Worldwide, Sardina pilchardus is
considered the “true” sardine; that’s a fish the Brits
call a pilchard, we call a sardine. Following United
Nations guidelines, any fish sold as a sardine that is
not a pilchard-type has to bear a clarification of
exactly what species of sardine it is. Of course, this is
much ado about a foodstuff nobody likes anyway.>>

Read more: http://www.sandiegoreader.com/news/2012/feb/08/straight-sardine/#ixzz2iANfuEDm

s2srea · « **Reply #7 on:** October 19, 2013, 10:19:00 AM »

Not unwelcome- thanks for the info Neil.

As an aside- here is my lunch from yesterday. Not pictured is my bottle of Tapatio (hot sauce) to go with it. When my parents owned their grocery store, my mom always said that 'Sultan' brand sardines were her favorite, so I ate them mostly because of her. But I also picked up a few tins of Portuguese sardines in tomato sauce and also in olive oil. My lunch was extremely tasty!