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Author Notes: Every Wednesday is farmers market in our town near our home. The Market is made up of various local farmers and small business owners; one of them was a lady with fresh fish from the coast. Her best seller was fresh sardines.
My mom will make for lunch potato salad or roast potatoes with green salad and fry sardines.
Even now when I go back to visit, sardines are on the menu. It is easy there because you can bay them fried everywhere. They are small so you eat them like french fries, bones and all.
- 500 grams fresh small sardines
- 1oo milliliters sunflower oil for frying
- flour for coating
- sea salt
- Remove heads and guts from sardines, rinse and live in a colander to drain. Have flour in the bowl or on a piece of paper. Heat enough oil to cover the bottom of frying dish to a depth of 1cm. Drench fish in flour and shake any excess. Once the oil looks hot but not smoking fry the sardines in batches, do not overcrowd the pan, fry 3-4 minutes or until it crisps, turning them halfway thru cooking. Remove on a paper towel to drain. Season with sea salt and serve hot.
Roasted fingerling potatoes
- 350 grams fingerling potatoes, sliced into 1 cm rounds.
- 2 tablespoons oil
- sea salt
- Place the potatoes in a saucepan and add enough water to cover potatoes. Add 1/2 teaspoon salt to the water. Bring to a boil and cook for about 7-8 minutes. Drain and let them dry. Add oil and salt, mix and place on the baking sheet. Roast for 20 min in the preheated oven at 200 degrees C, mixing halfway through the cooking.