True
sardines, minute in size
but great in taste, are a Mediterranean delicacy - the name stemming
from the island of Sardinia. In South Africa, t
You
may know the other family members; pilchards (large sardines), herrings
and anchovies. Although many of these flavourful fish are canned, we are
also fortunate to enjoy them fresh.
Do
prepare them simply with lemon and olive oil or try them baked the way
they do in Sicily. Sannie Smit, a favourite food writer, wrote about
them in her book, The South African Encyclopedia of Food & Cookery.
FRIED
FRESH SARDINES
500
g fresh sardines, cleaned
45 ml seasoned cake flour
olive oil, for frying
lemon wedges to serve
(Serves 4)
Roll
sardines in seasoned flour to coat. Heat 25 mm cooking oil in a frying
pan and fry sardines until golden (sardines may need to be cooked in
several batches.) Remove with a slotted spoon. Reheat oil, return
sardines to pan and fry for 30 seconds to crisp coating. Drain on paper
towels and serve immediately, with lemon wedges.
SARDINES
24
fresh sardines, cleaned
salt and freshly ground black pepper
juice 1 lemon
60 ml olive oil
3 lemons, quartered, to garnish
(Serves
2-3)
Place
sardines or anchovies in a bowl, season lightly with salt and pepper and
add lemon juice and oil. Mix lightly so that each sardine is well
coated. Arrange on rack of grill and cook under a preheated high grill
for 2-3 minutes on each side. Arrange fish on a heated serving platter
and garnish with lemon quarters.
SICILIAN
BAKED SARDINES
1
kg fresh sardines, cleaned
125 ml olive oil
500 ml fresh breadcrumbs
125 ml chopped parsley
1 small onion, finely chopped
45 ml pine nuts
grated rind and juice 1 lemon
salt an freshly ground black pepper
2 bay leaves
(Serves 6)
Cut
heads off sardines or anchovies if preferred. Split open down belly,
turn skin up on a board and press firmly down backbone. Turn again and
lift out backbone. Rinse quickly in salted water and dry well on paper
towels. Heat oil in pan and toss 375 ml breadcrumbs until crisp. Place
fried crumbs in a bowl. Add parsley, onion, pine nuts, lemon rind, salt
and pepper. Mix ingredients lightly together.
Put
a little of this stuffing into each fish and roll sides together round
it. Arrange sardines in one layer in an oiled ovenproof dish. Tear bay
leaves into pieces and sprinkle on top with any remaining stuffing. Top
with remaining breadcrumbs. Bake in a preheated moderate oven 180°C for
30 minutes. Squeeze lemon juice over and serve immediately.
See
"Currents of Contrast - Life in Southern Africa's Two Oceans",