My Reviews (6)

Fried fresh sardines

Fresh sardines are fried to a crispy golden brown, and drizzled with a garlic and white wine vinaigrette then topped off with a sprinkling of fresh mint leaves.
Reviews (6)

13 Dec 2010
Reviewed by: Stephane de Messieres
Delicious! The combination of sardine, dressing and mint was refreshing. I would have appreciated more guidance on how to prepare the sardines, however. Removing the heads was easy, but it took a few mangled fish before I realized that you can remove the backbone by (a) cutting the fish open along full length of belly, i.e. butterflying the fish, (b) carefully lifting the backbone by lifting it gently, starting with the tail, then (c) folding the fish back up before frying. Once I had all that figured out, the rest was a piece of cake!
(Review from Allrecipes USA and Canada)
18 Jul 2008
Reviewed by: Metal Malissa
Tasted great but I couldn't forget the image of the fish heads.
(Review from Allrecipes USA and Canada)
14 May 2010
Reviewed by: njbruce
Very tasty. A flag went up when I saw mint(???) in the ingredients but have no fear. It all works together very well (I kept everything warm in the oven on the platter after adding the vinegrette and shredded mint). Still recognizble sardine taste. By the way, those fresh (frozen) sardines cost me $2.80 at the local oriental market..
(Review from Allrecipes USA and Canada)
09 Jan 2011
Reviewed by: sidneygirl
Really tasty- was my first go at preparing raw sardines. Only warning is that my boyfriend couldnt handle the smell of the sardines cooking They were delicious, but he wouldnt/couldnt even try them!
(Review from Allrecipes USA and Canada)
15 Jan 2019
Reviewed by: Texflix
Followed the recipe to the letter and although this was a very nice dish I felt it called for a bit too much vinegar. I think I will only use a 1/2 cup next time.
(Review from Allrecipes USA and Canada)
05 Jun 2016
Reviewed by: Sandra G
I liked this for an entree. I like vinegar very much, but will use a little less the next time. Salt & pepper wasn't mentioned, presumably it was meant to be in the flour. I however put the seasoning onto the cooked fish. Can't understand NJbruce. Flags because of the mint(?), nor why it was kept warm until eating. Strange!!
(Review from Allrecipes USA and Canada)


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