Seasoned Sardines
A hot sardine dish seasoned with cumin, coriander, and fish spices, then finished with corn flour and butter.
Like simple spiced fried fish.
Handle the sardines gently so they do not break apart. The spices help balance the strong fish flavor.
Ingredients
- sardines
- 1 teaspoon cumin
- 1 tablespoon salt
- 1½ teaspoons fish spice blend
- 1 teaspoon dried coriander
- 2 cups corn flour
- 4 tablespoons butter
- optional oil
- optional tuna powder
- optional onion powder
- optional red pepper
- amount to taste tahini
- lemon
- a little water
- a little parsley
- optional garlic
- a little lettuce
Instructions
- In a bowl, mix together the cumin, salt, fish spices, and dried coriander.
- In a bowl, season the sardines with half of the prepared spice mixture.
- In a bowl, leave the fish to marinate for 1 or 2 hours if desired, or cook it immediately as the chef did.
- In another bowl, mix the second half of the spices with the corn flour.
- In a tray or bowl, coat the fish with the seasoned corn flour until all the fish is covered.
- In a frying pan, lightly grease the pan with butter.
- In the frying pan, arrange the fish neatly.
- In the frying pan, distribute the pieces of butter over the fish; oil may be used instead of butter, according to the chef.
- Over medium heat in the frying pan, cook the fish until the first side is done.
- In the frying pan, turn the fish to the other side until the second side is done.
- In a bowl, prepare tarator tahini sauce with the tahini and lemon, then add the water, salt, and parsley; garlic may be added if desired.
- On a serving platter, arrange the lettuce, then serve the fish on top with lemon slices and a sprinkling of parsley.