Simple Way to Prepare Any-night-of-the-week Pan-Fried Sardine Fillets

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, pan-fried sardine fillets. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Pan-Fried Sardine Fillets is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Pan-Fried Sardine Fillets is something that I’ve loved my entire life. They are fine and they look wonderful.

Serve with warm toasty sliced bread. Next, take a large frying pan, heat it over a medium flame, add extra virgin olive oil and when hot, add sardines skin-side down. Sprinkle each sardine with additional Kosher salt when hot and serve with wedges of lemon. Preheat a large skillet over high heat, then add cooking oil to coat the bottom.

To get started with this recipe, we have to first prepare a few ingredients. You can cook pan-fried sardine fillets using 7 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Pan-Fried Sardine Fillets:

1. Get 10-12 sardine Fillets
2. Take 2-3 garlic cloves, chopped
3. Get 2-3 tablespoons lemon juice
4. Prepare to taste Salt
5. Get to taste Ground black pepper
6. Get Drizzle of olive oil
7. Make ready 1-3 dried chillies

Continue until add of the sardines are coated. Sardine fillets can be grilled or pan-fried. Shaun Rankin and Adam Gray's recipes both use grilling to great effect, first rubbing the fillets with olive oil, a knob of softened butter and a squeeze of lemon juice before grilling skin-side up until the flesh is cooked through and the skin is golden and crispy. Season the sardine fillets well on both sides.

Steps to make Pan-Fried Sardine Fillets:

1. Mix all the ingredients together well apart from the sardines.
2. Add the sardines into a bowl and marinade in the other ingredients for about 20-30 minutes before cooking.
3. Heat a frying pan with 1 tablespoon of olive oil. Add the fillets skin down and cook for about 3 minutes.
4. Serve with warm toasty sliced bread.

Shaun Rankin and Adam Gray's recipes both use grilling to great effect, first rubbing the fillets with olive oil, a knob of softened butter and a squeeze of lemon juice before grilling skin-side up until the flesh is cooked through and the skin is golden and crispy. Season the sardine fillets well on both sides. Add a little olive oil to a non-stick frying pan and bring it up to a medium heat. Lay the sardine fillets in the pan skin side down and fry for around three minutes, until you can see that they are cooked almost all the way through. Turn the heat off and turn the sardines on to their flesh side.

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