Fried Sardines And Roasted Potatoes
- Fried sardines
- 500 grams fresh small sardines
- 1oo milliliters sunflower oil for frying
- flour for coating
- sea salt
- Roasted fingerling potatoes
- 350 grams fingerling potatoes, sliced into 1 cm rounds.
- 2 tablespoons oil
- sea salt
- Remove heads and guts from sardines, rinse and live in a colander to drain.rnHave flour in the bowl or on a piece of paper.rnHeat enough oil to cover the bottom of frying dish to a depth of 1cm.rnDrench fish in flour and shake any excess. rnOnce the oil looks hot but not smoking fry the sardines in batches, do not overcrowd the pan, fry 3-4 minutes or until it crisps, turning them halfway thru cooking.rnRemove on a paper towel to drain.rnSeason with sea salt and serve hot.
- Place the potatoes in a saucepan and add enough water to cover potatoes.rn Add 1/2 teaspoon salt to the water.rnBring to a boil and cook for about 7-8 minutes.rnDrain and let them dry.rnAdd oil and salt, mix and place on the baking sheet.rnRoast for 20 min in the preheated oven at 200 degrees C, mixing halfway through the cooking.
sardines, sunflower oil, flour, salt, potatoes, fingerling potatoes, oil, salt
Taken from food52.com/recipes/45168-fried-sardines-and-roasted-potatoes (may not work)