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Recipes on this page:Crumbed Sardines , Potted Sardines , Sardines and Green Stew

Crumbed Sardines

Next time there is a sardine run at the South Coast, here is what you do with your catch...

400g fresh or frozen sardines (anchovies can be used as well)
50ml cake flour
1 egg
15ml milk
125ml dried breadcrumbs
sunflower oil
coarse salt

Dust the sardines with flour. Beat the egg and milk together and dip the fish in the mixture. Roll the fish in the breadcrumbs, coating them completely. Deep fry in hot oil, then drain on absorbent paper. Sprinkle the fis with coarse salt and serve them immediately.

Potted Sardines

Tasty, light and nice for party time, cocktail hour, on bread for work or school, or on Melba toast while you wait for the main course to arrive.
You will need:

bullet 1 can of sardines
bullet 200 g creamy cottage cheese
bullet 1/3 cup chopped spring onions
bullet 1 small onion, finely chopped
bullet 1 tablespoon lemon juice
bullet 2 tablespoons of freshly chopped parsley
bullet 1 tablespoon of tomato juice
bullet 75 g soft butter

Note: If you like a bit of a "bite", add a few dollops of Worcestershire sauce and Tabasco sauce.

Drain the fish and scoop it into a food processor with the cheese, lemon juice, tomato sauce, onion, spring onion, salt and pepper. Blend until smooth, adding little blobs of butter as you go along. Finally add the parsley and refrigerate for a few hours for the taste to mature.

Note: You can add a tin of anchovies to this to give it added zing, but then go easy on the salt.

Make sure you have plenty of cold white wine near at hand, for this could be thirsty work

Sardines and Green Stew

Canned sardines, often imported from Morocco, are cooked in stews throughout Central Africa. Any other sort of dried, smoked, or salted fish can be used in place of the sardines.
oil for frying (palm oil is most authentic, but any vegetable oil will do)
one onion, finely chopped
one clove of garlic, minced
one or two ripe tomatos, chopped (or canned tomatos, or tomato sauce or paste)
one to two pounds of spinach, cleaned, stems removed -- or -- cassava leaves (Feuilles de Manioc), kale, collards, or turnip greens or similar, cleaned, stems removed and parboiled (or some combination of these)
salt, black pepper, cayenne pepper or red pepper (to taste)
canned sardines (two or three cans is good, but one can will do if you're on a tight budget) 

If using dried or salted fish:
Soak fish in water for a few hours, rinse and remove any skin or bones, and cut it into bite-sized pieces.
Heat a few spoonfuls of oil in a large saucepan and fry the onion and garlic for a few minutes.
Add the spinach (or greens) and fry them at high heat for a few minutes, stirring continually. (just a few minutes for spinach, but a few minutes more for other greens).
Stir in the tomatoes (or canned tomatoes with their juice, or tomato sauce or paste), the salt and pepper, and a cup of water. Reduce heat, cover, and allow to simmer for twenty minutes or until the greens are nearly tender.
Add the sardines (or other preserved fish) and contine to simmer until the greens are ready to eat.

Serve with rice.