Pickled sardine fillets


• 1/2 kilo of sardine fillets without scales and without bones

• 1 lemon

• 2 garlic cloves

• 1 1/2 cup of julienne strips onion

• 1 cup of sweet colored chili pepper, or paprika

• 1 cup corn, canola, or sunflower oil

• 1 cup of precooked corn

• 1/3 cup all-purpose wheat flour

• 3 teaspoons of salt

• 1/2 teaspoon ground pepper

• 3/4 cup of white vinegar


Sardine fillets are well washed, removing scales and bones and rubbed with lemon. They are dried and seasoned, and then passed through the precooked flour.

In a cauldron or frying pan heat 1/2 cup of oil and fry the fillets until golden brown, drain on absorbent paper to remove excess fat, set aside.

The cauldron where the fillets have been fried is preserved. The other cup of oil is added in it, and the onion, the sweet peppers cut into fine julienne strips and the crushed garlic are added, they are cooked until wilted.

In a glass container, add half the contents of the cauldron, salt, pepper and vinegar, stir well and add the sardines. On top, add the other half that was left in the cauldron. Let it cool to room temperature, then cover it with plastic wrap and store in the fridge.

Preferably before consuming, leave it in the fridge for at least a whole day, at the time of consumption it is taken out half an hour before.



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