Sardines with Caper and Lemon Sauce
- 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
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.
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.