Workers have gutted my large upstairs bathroom for a complete renovation. It gets on my nerves that construction dust covers the whole of my townhouse. I drink coffee at the cafe for as long as possible, go shopping for things I don’t need and while avoiding the house I don’t cook very much and eat French junk food (really bad). I limit my glasses of wine to avoid becoming an alcoholic during the renovation. I’m not very happy now but know that I will like the bathroom. So….
Steve, the ‘monger had some very nice, fresh sardines; headed, gutted and butterflied. I couldn’t resist, even though I knew that the sounds of buzz saws and hammers would be ringing in my ears and probably construction dust adding to the crunchiness of the fish coating. Whatever. I’ve made this recipe several times but not with butterflied sardines. It’s always good!
I used a mixture of potted fresh herbs that were still in good shape after the sometimes below freezing weather; oregano, thyme, dill and a small, surviving bunch of parsley. Use a normally hot, red pepper for the chilli or not.
Fresh Sardine Fillets with Herbs
1lb fresh medium sardines, headed, gutted and butterflied
1 cup flour or whatever coating you want to use
2 cloves garlic, slivered
1 small red chilli, sliced
2 tbsp butter
1 handful each; dill, oregano, thyme and a little parsley, chopped
Coat the sardines in the flour and fry in the peanut oil until crisp and golden. Melt the butter in a pan, then saute the garlic and chilli until aromatic. Remove from the flame and add the herbs, then pour over the sardines.