Sardinas fritas con pipirrana
(Pan-fried sardines with pipirrana)
Pipirrana is a refreshing combination of tomatoes, onions, peppers and hard-boiled eggs which balances out the stronger flavour of the pan-fried sardines very well.
1 onion, chopped very small, about 2-3 mm
2 tomatoes, grated
very small, about 2-3 mm
1/2 a cucumber, central seeds removed and chopped very small, about 2-3 mm
4 fresh medium sardines, butterflied
2 tablespoons olive oil
a handful of micro herbs,such as
purple radish,to garnish (optional)
For the dressing
1 tablespoon good-quality sherry vinegar
3 tablespoons olive oil
sea salt and freshly ground black pepper
Put the eggs into cold water and br tto simmer gently so that the shells don’t crack, then cook gently for 10 minutes.
Drain and run under cold water, then peel and chop finely.
In a bowl, mix the onion, tomato, pepper, cucumber and hard-boiled eggs.
Mix the dressing ingredients and add to the bowl, toss all together and leave to marinate in the fridge for an hour.
Have the seasoned flour in a shallow bowl, and coat each sardine in it.
Heat the olive oil in a pan and fry the sardines for no more than 2 minutes on each side until golden.
Serve the sardines with the pipirrana alongside, and garnish, if you like, with micro herbs.
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