Recipe courtesy of Emeril Lagasse
Episode: Tapas & Wine
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

  • 1/2 cup of flour
  • 1 tablespoon kosher salt, plus 1/2 teaspoon
  • 1 tablespoon Emeril's Original Essence or Creole Seasoning, recipe follows
  • 8 tablespoons Spanish olive oil
  • 2 pounds fresh whole sardines, cleaned and gutted
  • 1 small shallot, minced
  • 2 cloves garlic, sliced
  • 1/4 teaspoon crushed red pepper
  • Freshly ground black pepper
  • 1 tablespoon whole fresh parsley leaves
  • 1 tablespoon whole fresh cilantro leaves
  • 1 tablespoon nonpareil capers, drained
  • Juice of 1 lemon
Emeril's ESSENCE Creole Seasoning
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Directions

Add the flour, 1 tablespoon salt, and the Essence to a shallow sided platter. Stir to combine. Reserve.

Heat at 12-inch nonstick saute pan over medium high heat. Add 4 tablespoons of the olive oil.

Quickly dredge the sardines in the seasoned flour, then add directly to the hot oil. Cook for 4 minutes per side, or until just cooked through, then transfer to a serving platter.

In the same pan heat the remaining olive oil then add the shallot, garlic, crushed red pepper, black pepper, the remaining 1/2 teaspoon salt, parsley, cilantro, capers, and lemon juice. Toss until the herbs are wilted and pour the entire mixture over the sardines. Serve immediately.

Emeril's ESSENCE Creole Seasoning

Combine all ingredients thoroughly.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

Categories:

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