Crispy sardines stuffed with jamón and roasted peppers are a sophisticated version of the usual fried anchovies or sardines. Sweet peppers with distinctive jamón complement the intense taste of the sardine meat.
WHAT ARE SARDINES WITH JAMÓN & PIMIENTO?
Sardinas con jamón y pimiento are sardines stuffed with chopped jamón and roasted or pickled peppers, coated in flour and beaten egg and then fried in some olive oil until crispy. This is a slightly more sophisticated version of the ordinary fried sardines most people know.
WHICH SARDINES, WHICH JAMÓN AND WHICH PEPPERS TO USE?
Sardines should ideally be fresh and of larger size. In the case of jamon, you can use any leftovers that are very finely chopped. You can use pickled or freshly baked peppers.
WHAT TO WATCH OUT FOR?
It is essential to clean and open up the sardines well. It's a little bit more difficult than with anchovies, because the spine is more embedded in the meat. It is therefore important to first open the sardine so that the fillets grip a little more than 180 degrees (turn them over to the other side). Then the spine loosens up a bit on its own and it's easier to remove it. Try to have the double fillets as homogeneous as possible, but at the same time don't be afraid if they are not quite perfect.
Do not overfill the sardines with the stuffing, otherwise they will fall apart when you coat them in the batter. You don't have to completely close the sardines when stuffing them, but don't overfill them so that you can't close them.
Have the heated oil ready and only then start frying. Sardines should not be left in the batter for a long time.
WHAT ARE THE VARIANTS OF THE RECIPE?
You can add some chopped garlic and parsley into the egg mixture. Larger anchovies can be used instead of sardines.
INGREDIENTS:
The only somewhat exotic ingredient is the sardine itself.
- Serves 2
- 6 sardines
- all purpose flour in a deep plate
- 1 beaten egg
- 1 tablespoon of chopped jamón
- 1 tablespoon of chopped roasted or pickled peppers ( roasted peppers recipe)
- Olive oil
- Salt
METHOD:
- Clean the sardines. You can use the instructions for cleaning anchovies . The only difference is that the backbone of sardines sticks to the meat more strongly and you have to really open the fish to release the backbone and bones. The result is connected double fillets that will be filled with the mixture.
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Place a teaspoon of the mixed mixture of chopped jamon and roasted or pickled peppers on top of each sardine (you can feel free to use the classic canned peppers that you can buy everywhere). Close the filet and press it so that it gets at least a hint of shape. The sardine does not have to be completely closed, the stuffing can peek out. Don't worry if a piece falls out while coating in the batter.
Sardines can be filled with plenty of stuffing - they will close up when coated in the batter and fried
- Heat a 0.5 cm layer of oil in a small pan over a medium heat. The oil is ready when you put a piece of bread in it and it starts to sizzle.
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Coat the stuffed sardines in flour on both sides and then in some beaten egg.
Sardines coated in flour and egg must be fried immediately.
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Fry on one side (1-2 minutes), add some salt, then fry on the other side, and add some more salt.
Frying takes only a moment. Do not fry after more than two batches. Salt in a pot.
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Drain the fried sardines for a while on a paper towel.
Sardines ready to be served.
- You can serve sardines as part of a tapas menu or on its own, with lemon or alioli.
