• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 6
    OK

    Fried Sardines with Chile Lime Salt

    Fried Sardines with Chile Lime Salt are delicious and crisp, and this recipe comes with a great origin story.

    Every day when we’d drive past the bay on the way to work, we see guys out there netting sardines. And there were always pelicans swooping in and eating the catch, so we figured they must be delicious.

    These are especially good with a cocktail. Maybe it’s the chile lime salt—or the fact that they’re fried. The sardines that we get have beautiful stripes on them. You can’t find them in the States, but you will be happily surprised by how affordable—and good—fresh sardines are.

    * photo by Gentl & Hyers


    Ingredients
    1
    pound
    fresh sardines
    4
    cups
    canola oil for deep frying
    1
    cup
    all-purpose flour
    1
    teaspoon
    kosher salt
    1
    teaspoon
    freshly ground black pepper
    1
    teaspoon
    Chile Lime Salt
    *
    pickles for serving
    Chile Lime Salt
    4
    dried árbol chiles
    2
    tablespoons
    kosher salt
    *
    grated zest 3 limes
    Directions
    Slice the sardines open along the belly and remove the intestines. Rinse the fish in cold water, drain, and pat dry with paper towels. To butterfly the sardines, cut each one open down the back from head to tail and gently spread them open.
    Pour about 1½ inches of oil into a large deep skillet or pot and heat over medium-high heat until the oil reaches about 300°F. Meanwhile, mix the flour, salt, pepper, and chile lime salt in a baking pan until combined. Dredge the sardines in the flour mixture until coated, then remove, shake off any excess flour, and transfer to a plate.
    Working in batches and being careful not to crowd the pan, add the sardines to the hot oil and cook for 3 minutes. Flip the fish and cook for another 3 minutes, or until golden brown and crispy. Remove to a paper towel–lined plate to drain. Serve immediately with pickles and, preferably, a cocktail.
    For the Chile Lime Salt: Toast the chiles in a dry cast-iron skillet over medium-low heat until fragrant, about 2 minutes. Let cool. Pulse the chiles in a spice grinder to a fine powder. Mix with the salt and lime zest. Store in a tightly sealed jar in a cool place.
    Reprinted With Permission From Hartwood: Bright, Wild Flavors from the Edge of the Yucatán

    The base number of servings for this recipe is 6
    OK

    Categories 

    Family-friendlyFish

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