Spring sardines


• 12 fresh sardines

• 1/8 teaspoon of salt

• 1/8 teaspoon of pepper

• 1 cup of ground cassava

• Frying oil

For the salad

• 3 tomatoes perita, ripe

• 1 red onion

• 1 red pepper

• 1 small ripe avocado

• 1 lemon

• 1/8 teaspoon of salt

• 3 tablespoons of oil 

For the cassava puree

• ½ kilo peeled cassava

• ½ tablespoon of salt

• Olive oil to taste

Preparation of the sardines

Clean the sardines well, removing the scales, guts and head. Wash them under running water and, once they are clean, add salt and pepper to each of the sardines on both sides. Once seasoned, pass them through ground cassava and reserve them until serving time, when they are fried in enough oil until they are very crispy.

Salad preparation

Cut the tomatoes into small cubes, discarding the seeds. In the same way we cut the onion, the paprika and, finally, the avocado. Gently combine everything in a medium container and season with salt, the juice of a lemon and a drizzle of oil to taste.

Preparation of the cassava puree

Boil the yucca in a pot with plenty of water until soft, when it should be transferred from the pot to a colander to drain. Remove the vein from the center and blend while still hot. Stir gently with olive oil and salt to taste.


Sponsored links