Spanish Style Sardines with Garlic Aioli
Serves 4-6 (as an entree)
You’ll be surprised by how healthy these little guys are… not only are they one of the most sustainable fish, with low levels of mercury, they’re also one of the highest sources of essential omega-3 fatty acids, high in protein and rich in vitamin B12 amongst many other minerals
I like to use organic produce (I get mine online from Santos Organics) and purified water in all my recipes, and I recommend you do, too. Since this recipe contains seafood, make sure you source yours sustainably. My favourite fish shop is Bondi’s Best.
Taste and adjust the seasoning to your own palatte. Remember that my recipes are only guidelines, not prescriptions, so feel free to improvise; you don’t have to follow them too rigidly. The one ingredient you must always include however, is LOVE! x
- 24 whole sardines*
- 1 cup gluten-free flour, for dusting
- 1 tsp ground oregano
- 1 tsp Himalayan salt
- 1/2 tsp black pepper
- 1/2 tsp ground chilli
- 4 Tbsp extra virgin olive oil*
- 1/2 cup plucked European parsley leaves
- Lemon wedges, to serve
In a large mixing bowl, add flour, ground oregano, salt, pepper and chilli, and mix well.
Coat sardines in the flour mixture and set aside. For a stronger flavour, re-coat them after five minutes or just before cooking.
In a heavy-bottomed fry pan, add olive oil. When oil has heated up to med-high heat, place 6 sardines in pan and fry for approximately 2 mins on each side, or until golden brown and crisp. When the first batch of 6 are cooked, place under grill on low heat to keep them warm and crisp. Continue to fry next batch and add under grill until last batch is done.
For the Garlic Aioli:
- 2 egg yolks
- 3 large garlic cloves, crushed
- 1 tsp Himalayan salt
- 1 cup extra virgin olive oil
- 2 Tbsp lemon juice
- 1 tsp mustard
- 1/2 tsp ground oregano
- 1 Tbsp purified water
- 1 Tbsp apple cider vinegar
In a small food processor, process egg yolks, garlic and salt until well combined.
While the food processor is still going, slowly drizzle oil into the mixture until it forms a mayonnaise consistency. Turn off food processor.
Transfer mayonnaise into a bowl. Add lemon juice, mustard, ground oregano and stir well. Add a little water according to taste and consistency and stir well.
Place cooked sardines on a serving platter. Sprinkle with fresh parsley and drizzle with garlic aioli.
Serve immediately, whilst hot and crisp with lemon wedges and lots of love. x
* Recipe notes:
Sardines: Sardines must be fresh, not canned. Get your fish monger to gut and clean them, but keep heads and tails on.
Olive oil for frying: You may use much more if you’re not weight-conscious. The more oil used, the crispier the sardines will get!