Chilli Sardines
An Original Recipe by Not Quite Nigella
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8-10 fresh sardines
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3-4 tablespoons oil plus extra for drizzling
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2/3 cup plain all purpose flour
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1/2 red onion, thinly sliced
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2 clove garlic, peeled and thinly sliced
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1 teaspoon cayenne seasoning
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1 tablespoon currants
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1 tablespoon slivered almonds or pine nuts
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2 teaspoons baby capers
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1 large red chilli or 1 small one if you like it very hot or you can use chilli oil
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2 tablespoons balsamic vinegar
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1 teaspoon sugar
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Juice from 1/2 lemon
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Salt and pepper to taste
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2 tablespoons fresh chives to garnish
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Fresh crusty baguette to serve
Step 1 - Fresh sardines must really be used on the day that they are bought (and caught ideally speaking) because their high Omega 3 content means that they go rancid very quickly. They also do not freeze well at all. To prepare sardines you need to fillet them. Put on an apron and don't wear your best clothes because there is a surprising amount of blood and guts for such a small fish. Take the head firmly and pull down towards the stomach-most of the guts will come out at this point.
Using a pair of scissors, cut the skin and flesh along the belly line and remove the rest of the organs. Run under water to remove excess blood and then take the backbone from the end where the head was and pull the backbone out-it should come out in one piece. Don't worry about the smaller bones on the sides of the splayed fillet, they're small enough to be eaten. Rinse under cold water.
Step 2 - Heat oil on a pan set on medium high and while it is heating, mix the flour and cayenne pepper together and dredge the whole sardines in the flour lightly. Fry the onion and garlic for a minute or two and then add the sardines-they'll naturally split into two fillets once they're cooked. Add the currants, almonds or pine nuts, capers and chilli and fry gently until the sardines are cooked through and golden-it doesn't take long and they're done within a minute or two. Remove from heat and add the balsamic vinegar, sugar, a tablespoon or two of olive oil extra and the lemon juice. Stir gently to combine and add salt and pepper and fresh chives. Serve with crusty bread.<