Fresh Sardine Snacks Recipe
Ingredients
| Juice of 2 lemons | ||
| Dijon Mustard | 4 Tablespoon | |
| Dried tarragon | 1 Teaspoon | |
| Sardines | 1 pound, cleaned | |
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
Directions
Whisk the lemon juice, mustard, and tarragon together.
Lay the sardines in one layer in a nonmetal dish and pour over the lemon juice mixture.
Leave the sardines to marinate for 1-2 hours, turning them in the marinade occasionally.
Heat oil to a depth of about 1/2 inch in a frying pan over medium-low heat.
When hot, shake the excess marinade from the sardines and transfer them carefully to the oil.
Reduce the heat, partly cover, and fry the fish gently for 10-15 minutes, turning them occasionally.
Drain the sardines on paper towels and serve them warm or at room temperature with cocktail picks for skewering.
Lay the sardines in one layer in a nonmetal dish and pour over the lemon juice mixture.
Leave the sardines to marinate for 1-2 hours, turning them in the marinade occasionally.
Heat oil to a depth of about 1/2 inch in a frying pan over medium-low heat.
When hot, shake the excess marinade from the sardines and transfer them carefully to the oil.
Reduce the heat, partly cover, and fry the fish gently for 10-15 minutes, turning them occasionally.
Drain the sardines on paper towels and serve them warm or at room temperature with cocktail picks for skewering.
Chef
