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Butterflied Sardines with New Potatoes and Samphire


    Recipe Details:


    Proparation Time:

    15 mins

    Cooking Time:

    10 mins

    Difficulty:

    Medium

    Servings:

    1

    Ingredient Tags:

    potatoes, samphire, sardines

    My local Morrisons does trays of (very cheap) sardines, sometimes whole and sometimes butterflied.  You can normally also ask the fishmonger to butterfly them.  You can also use whole sprats or white bait or any other small fish.  To butterfly the sardines, cut a line down the bottom middle of each fish and gently press on the top side back bone to flatten the fish and then remove the bone with a sharp knife. Or just youtube it.

    New potatoes, peeled

    Small handful of fresh samphire for each person

    Optional butter for the boiled potatoes

    Ingredients:

     

    About 3 to 4 sardines for each person (butterflied by the fishmonger or see below)

    Enough white flour to coat each fish finely

    Salt & Pepper

    New potatoes, peeled

    Small handful of fresh samphire for each person

    Optional butter for the boiled potatoes

    Cooking Method:

    Peel the potatoes and cover them with water and boil. If they are small they should only take about 20 minutes.

    In a bowl season the flour with some salt and pepper. Slap each fish gently both sides to coat it with the flour and fry each one in a small amount of hot olive oil. You are shallow frying not deep frying so the oil doesn’t need to be too hot.   Only put enough fish in the pan that each one can fry flat (don’t layer them).  Turn each one until brown on both sides and then keep warm on a plate with some kitchen towel to absorb some of the oil and covered with a plate or tea towel.

    I normally heat the samphire for a minute or two in a pan with a little bit of water or butter or oil before sprinkling it with lemon juice.  Discard any woody stems from the samphire so it is nicer to eat.