Few dishes smell more like summer than grilled sardines, undisputed queens of the holidays and San Juan. In Malaga they give a good account of them to the rhythm of the skewers but of course, there they style roasts.
At home, to kill the bug of good sardines, we can fry them and with this recipe you will see that nor will you fill the house with smoke They won’t even be raw.
More so, you they will be perfect if you follow our steps to cook grilled fish and you will regret that it is not summer all year round —more, of course—.
Just two tricks, that of maintaining the temperature well and that of being cautious with the oil, are the clues that we are going to give you so that you can edge this easy and cheap recipe.
The best trick so that the sardines smell little when frying them at home is to ensure that they do not have viscera or heads, as they are responsible for their intense smell.
For it, we gutted and decapitated or we order it at the fishmonger. At home, put a tablespoon of oil in a non-stick pan or griddle and spread it well.
We raise the fire until the pan is very hotput the sardines and lower the heat to medium so that they cook.
will suffice with three minutes each sidewhen they are toasted and well done, we take them out and salt them with coarse salt off the heat.
BRA PRIOR – Grill rotisserie with stripes, 28 cm, cast aluminum with non-stick Teflon Innovations, suitable for all types of stoves including induction
With what to accompany grilled sardines
As on other occasions, this type of grilled fish such as sea bream, sea bass, blue whiting or sea bass are very good as a second course for lunch or dinner.
Watching the Malaga profile that has the recipe, we could dare with an ajoblanco or with a gazpachuelo. Also with a porra antequerana or a salmorejo if we are in summer, which will be of pearls.
In DAP |