I’ve always found it odd that many people underestimate small fish, both sea and freshwater. It’s easy to clean, quick to cook, and incredibly tasty. Red mullet, sardines (smelt, capelin, sprats, anchovies) — they’re all fantastic. Skip the heavy batter, and you’ll enjoy the fresh taste of the sea for dinner. The best method is lightly frying in good-quality (this is key) olive oil. The least successful? Grilling — it just doesn’t work with small fish; save the grill for sea bass or dorado.
- 750 g sardines
- 10 tbsp. flour
- 4 tbsp. dry garlic
- salt
- freshly ground black pepper
- olive oil
Many people keep the fish heads on, but I prefer to remove them. Cut off the heads and clean the fish in one quick motion. Mix all the dry ingredients — flour, dried garlic, pepper — and salt generously. Coat the fish in the dry mixture. Heat olive oil in a skillet and fry the sardines for a couple of minutes on each side until golden. Serve with a glass of chilled white wine. Sometimes, the simplest things are the most delicious.
Many people keep the fish heads on, but I prefer to remove them. Cut off the heads and clean the fish in one quick motion. Mix all the dry ingredients — flour, dried garlic, pepper — and salt generously. Coat the fish in the dry mixture. Heat olive oil in a skillet and fry the sardines for a couple of minutes on each side until golden. Serve with a glass of chilled white wine. Sometimes, the simplest things are the most delicious.
