Sardines with patatas bravas
Serving size: Serves 4
Cuisine type: SpanishCooking time: Less than 30 minutes
Course: Finger food
INGREDIENTS
¼ cup olive oil
750g potatoes, cut into 2cm cubes and par-boiled
salt and pepper
1 small onion, finely chopped
3 cloves garlic, finely chopped
pinch chilli powder
1 tablespoon smoked paprika
400g can chopped tomatoes
¼ cup plain flour
¼ cup polenta
8 sardine fillets
1 tablespoon flat-leaf parsley, roughly chopped
METHOD
Heat 1 tablespoon of oil in a large frying pan and fry the potatoes until they are crisp and golden on all sides. Remove, drain on kitchen paper, sprinkle with salt.
Heat half the remaining olive oil in a medium pan over medium heat and cook the onion and garlic until soft.
Add the chilli and paprika and cook for 1 minute then add chopped tomatoes and simmer on a low heat for 5 minutes. Season and set aside.
Meanwhile, while the sauce is cooking place flour and polenta into a medium flat bowl and season well. Add sardines and coat lightly.
Heat remaining oil in a second large frying pan to medium/high heat and cook sardines for 1 minute on each side.
Serve sardines with the potatoes topped with sauce and sprinkled with chopped parsley.
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