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Fried Sardines with Spicy Mango Dipping Sauce

Small sardines seasoned with coriander, chili, garlic, paprika and cumin, lightly dusted with seasoned flour then quickly fried and served with a spicy mango dipping sauce and a slice of grilled lemon.

Allergens: Fish (sardines), Gluten (flour), Egg (mayonnaise)


FRIED SARDINES INGREDIENTS:

5 cups All-purpose flour
10 teaspoons Salt, kosher
5 teaspoons Black Pepper, ground
5 teaspoons Ras al Hanout
20 cans (3.74oz) Sardines, canned, drained
5 each Lemon, halved, grilled
Oil, to fry

SPICY MANGO DIPPING SAUCE:

½ cup Olive oil
3½ Tablespoons Ginger, peeled, minced
1¾ teaspoons Garlic, minced
1 cup Yellow Onion, minced
1 teaspoon Coriander, ground
1¾ teaspoons Cumin, ground
3½ teaspoons Paprika, ground
1 teaspoon Cinnamon, ground
3½ teaspoons Harissa paste
1 teaspoon Salt, kosher
5¼ cups DOLE® Chef-Ready Cuts Mango Cubes, thawed
1 cup DOLE Chef-Ready Mango Frozen Purée, thawed
3½ teaspoons Cilantro, chopped
3½ teaspoons Mint, chopped
½ Tablespoon Mayonnaise

SARDINES DIRECTIONS:

  1. Preheat fryer to 350° F.
  2. In medium bowl, combine flour, salt, pepper and Ras al Hanout. Stir until mixed well.
  3. Drain canned sardines.
  4. Place drained sardines in flour mixture and gently coat each sardine; taking extra caution to not break them.
  5. Fry sardines for 1½ - 2 minutes or until they are golden brown and crispy.

SPICY MANGO DIPPING SAUCE DIRECTIONS:

  1. Heat olive oil over medium heat in a small pan.
  2. Add ginger, garlic and onion; sauté until soft and translucent, about 3 minutes.
  3. Add all dry spices, harissa paste and salt; toast for 30-60 seconds or until fragrant, being careful not to burn spices.
  4. Add mango cubes and mango purée; cook for 3 minutes or until hot.
  5. Remove from heat and allow to cool completely.
  6. Stir in remaining ingredients; cover and reserve until use.

TO SERVE:

  1. Prepare a paper cone for each serving portion and fill cone with 8 crispy sardines and ½ grilled lemon.
  2. Serve with ¾ cup of Spicy Mango Dipping Sauce.
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Yield: 10 portions
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