It has always been strange to me why many underestimate small marine (and river fish) fish. It is very easy to clean, quickly cook. Drumstick, sardines (toryuska, capelin, salaca, anchovies) — all this is incredibly tasty. Let's avoid fatty batter, and then for dinner you will get the taste of fresh sea fish. A win-win option is to lightly fry in very tasty (this is important) olive oil. Loser — on the grill, it does not work with small fish, save dorada or sibas for grilling.
- 750 g sardines
- 10 tbsp flour
- 4 tbsp dry garlic
- salt
- freshly ground black pepper
- olive oil
Many also leave fish heads, I prefer to remove them. Cut off, clean the fish inside with one light movement. Mix all dry ingredients — flour, dry garlic, pepper, salt well. Soak the fish in a dry mixture and fry in heated olive oil for a couple of minutes on each side. Serve with a glass of white cold wine. The most delicious thing is simple.
Many also leave fish heads, I prefer to remove them. Cut off, clean the fish inside with one light movement. Mix all dry ingredients — flour, dry garlic, pepper, salt well. Soak the fish in a dry mixture and fry in heated olive oil for a couple of minutes on each side. Serve with a glass of white cold wine. The most delicious thing is simple.
