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:
Black Pepper, ground
Ras al Hanout
20 cans (3.74oz)
Sardines, canned, drained
Lemon, halved, grilled
Oil, to fry
SPICY MANGO DIPPING SAUCE:
Ginger, peeled, minced
Yellow Onion, minced
DOLE® Chef-Ready Cuts Mango Cubes, thawed
DOLE Chef-Ready Mango Frozen Purée, thawed
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.
Prepare a paper cone for each serving portion and fill cone with 8 crispy sardines and ½ grilled lemon.