Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 10 minutes
Total Time 35 minutes
- Sardines 1/2 kg
- 8 cloves of garlic
- 2 cayenas
- Extra virgin olive oil
- Cider vinegar
- Chopped parsley
- The sardines are in the process of being cleaned. We use scissors or even our own hands to remove the head, open the gut, and remove the viscera. We also get rid of any scales that are present.
- We immerse the clean sardines in ice-cold water to finish cleaning and bleed them out. After they have bled, we drain them and dry them on absorbent paper.
- In a pan, we heat a generous amount of oil with a couple of dried cayenne peppers.
- We peel the garlic skin and cut it in half. The germ is removed from each garlic half and placed on the flat part. We laminate them by cutting them very finely.
- When the oil is hot, add all of the garlic slices and sauté them in it. We fry the garlic until it is cooked, slightly golden, and crisp, but not bitter.
- After frying the garlic, we strain it to stop the cooking process and separate the oil from the garlic.
- The pan is cleaned and dried. We are arranging all of the sardines, one by one and from the center out, so that they cover the entire circumference of the pan one after the other.
- I arranged them with the tail in the center, which may look better, but I recommend putting the top in the center and the tails on the sides of the pan. As a result, the thickest part, the head, will receive the most direct heat from the fire.
- The sardines, which are already perfectly placed, are generously salted.
- We pour the filtered oil over the sardines after we've fried the garlic in it. We heat the pan over high heat so that the oil heats up quickly and begins to cook the sardines.
- When the sardines start to brown in the oil, add a generous splash of vinegar, then the fried sliced garlic, and remove from heat.
- Cover the pan with a lid and leave the fish to finish cooking with the residual heat, along with the oil, cayenne pepper, vinegar, and parsley.
- The latter is possible when we cook small-sized sardines, which cook in a couple of minutes and can be done with residual heat to make them pink, juicy, and delicious. Cook the larger sardines briefly before removing from the heat.
- We uncover to see if the sardines are done. I like (and highly recommend) that they are cooked just enough and slightly pink on the inside, but if you prefer them more cooked, simply cover them with the residual heat of the oil for a little longer.
- We serve the sardines with the laminated and fried garlic and a small amount of the oil in which they were cooked, which will have all of the flavor of garlic, cayenne pepper, vinegar, and the juice that the sardines released when cooked so slowly
- These semi-fried sardines with garlic are an ideal recipe for when we don't want to get too drenched in dishes that require too many processes and steps to prepare or take a long time to prepare, but we also don't want to give up eating fresh and well-prepared food.
- We used small sardines this time, but the result will be just as delicious, if not more subtle and delicate, if you use good Cantabrian sandwiches. These garlic sardines are delicious on their own, but they also pair well with a hearty salad of lettuce, tomato, and onion.
- Because we used a lot of oil to make this recipe, and you'll have plenty of it, don't waste it because it's pure gold. This oil, which has a garlic and sardine or bocartes flavor, is excellent for cooking or dressing many fish dishes, as well as dressing a salad that we have prepared as a garnish for other fish or the same salad with which we are going to garnish these. Sardines with garlic flavor
- Another way to prepare these garlic sardines is to bake them in the oven with a separate garlic sauce, turning them several times. In this manner, we pack all of the sardines tightly in a baking dish with a splash of oil and salt, so that they are not spaced apart. The sardines or bocartes are then placed in a preheated oven at 250o C or whatever temperature you prefer, with the grill turned on, to cook at full speed.
- When we remove them (it only takes 3-4 minutes), we pour the garlic sauce that we had prepared separately on top and later add it to the pan to collect some of the juices that the fish has released during cooking. We repeat the process several times, each time sprinkling vinegar on the fries and chopped parsley on the sardines before the final turn.
Amount Per ServingCalories 405Total Fat 24gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 19gCholesterol 237mgSodium 528mgCarbohydrates 4gFiber 2gSugar 0gProtein 41g