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:
- Preheat fryer to 350° F.
- In medium bowl, combine flour, salt, pepper and Ras al Hanout. Stir until mixed well.
- Drain canned sardines.
- Place drained sardines in flour mixture and gently coat each sardine; taking extra caution to not break them.
- Fry sardines for 1½ - 2 minutes or until they are golden brown and crispy.
SPICY MANGO DIPPING SAUCE DIRECTIONS:
- Heat olive oil over medium heat in a small pan.
- Add ginger, garlic and onion; sauté until soft and translucent, about 3 minutes.
- Add all dry spices, harissa paste and salt; toast for 30-60 seconds or until fragrant, being careful not to burn spices.
- Add mango cubes and mango purée; cook for 3 minutes or until hot.
- Remove from heat and allow to cool completely.
- Stir in remaining ingredients; cover and reserve until use.
TO SERVE:
- Prepare a paper cone for each serving portion and fill cone with 8 crispy sardines and ½ grilled lemon.
- Serve with ¾ cup of Spicy Mango Dipping Sauce.
Yield: 10 portions
