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.
Total Time: 
Servings: 10Ingredients
FRIED SARDINES INGREDIENTS:
5 cups all-purpose flour
10 tsp salt, kosher
5 tsp black pepper, ground
5 tsp Ras al Hanout
20 cans (3.74oz) sardines, canned, drained
5 ea lemon, halved, grilled Oil, to fry
SPICY MANGO DIPPING SAUCE:
½ cup olive oil
3½ Tbsp ginger, peeled, mince
1¾ tsp garlic, minced
1 cup yellow onion, minced
1 tsp coriander, ground
1¾ tsp cumin, ground
3½ tsp paprika, ground
1 tsp cinnamon, ground
3½ tsp harissa paste
1 tsp salt, kosher
5¼ cups DOLE® Chef-Ready Cuts Mango Cubes, thawed
1 cup mango purée
3½ tsp cilantro, chopped
3½ tsp mint, chopped
½ Tbsp mayonnaise
Directions
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.
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