Fried Sardines with tomato-caper topping

Name: Fried Sardines with tomato-caper topping
Cuisine: Spanish
Ingredients: Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; 1 tablespoon chopped fresh parsley; 2 tablespoons extra-virgin olive oil; 2 anchovy fillets, rinsed and chopped; 1 teaspoon finely grated lemon zest; 3 tablespoons finely chopped red onion; 1 tablespoon capers, drained and rinsed; Mint or basil sprigs, lemon wedges and shaved manchego cheese; Mint or basil sprigs, lemon wedges and shaved manchego cheese; Mint or basil sprigs, lemon wedges and shaved manchego cheese; Sherry vinegar; Mint or basil sprigs, lemon wedges and shaved manchego cheese; 1 cup (165 g) seeded, peeled, diced tomatoes; Peanut or vegetable oil, for frying; Peanut or vegetable oil, for frying; 2 teaspoons paprika; 2 teaspoons ground pepper; 1 tablespoon kosher salt; 1½ cups (190 g) all-purpose flour; 1 pound (455 g) fresh filleted sardines, skin on

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This dish is from a tapas bar I visited in Barcelona. It was served warm and with crisply fried sardines, topped with a little mound of the tomato-caper mixture.

Ingredients

Fried Sardines

1 pound (455 g) fresh filleted sardines, skin on
1½ cups (

Europe
Americas
Spain
United States
California
Fish course
Pescatarian

Method

Wash the sardines thoroughly and set aside. In a shallow bowl, mix the flour, salt, pepper, and paprika together.

To make the topping, in a separate bowl mix the tomatoes, onion, capers, anchovy, lemon zest, parsley, and olive oil. Season to taste with salt, pepper, and a few drops of vinegar. Set aside.

Add ¼-