Fried Sardines with Spicy Mango Dipping Sauce

Small sardines seasoned with coriander, chili, garlic, paprika and cumin, lightly dusted with seasoned flour then quickly fried and served with a spicy mango dipping sauce and a slice of grilled lemon.

Total Time:

Servings:
10

Ingredients

FRIED SARDINES INGREDIENTS:

5 cups all-purpose flour

10 tsp salt, kosher

5 tsp black pepper, ground

5 tsp Ras al Hanout

20 cans (3.74oz) sardines, canned, drained

5 ea lemon, halved, grilled Oil, to fry

SPICY MANGO DIPPING SAUCE:

½ cup olive oil

3½ Tbsp ginger, peeled, mince

1¾ tsp garlic, minced

1 cup yellow onion, minced

1 tsp coriander, ground

1¾ tsp cumin, ground

3½ tsp paprika, ground

1 tsp cinnamon, ground

3½ tsp harissa paste

1 tsp salt, kosher

5¼ cups DOLE® Chef-Ready Cuts Mango Cubes, thawed

1 cup mango purée

3½ tsp cilantro, chopped

3½ tsp mint, chopped

½ Tbsp mayonnaise

Directions

SARDINES DIRECTIONS:

Preheat fryer to 350° F.
In medium bowl, combine flour, salt, pepper and Ras al Hanout. Stir until mixed well.
Drain canned sardines.
Place drained sardines in flour mixture and gently coat each sardine; taking extra caution to not break them.
Fry sardines for 1½ - 2 minutes or until they are golden brown and crispy.

SPICY MANGO DIPPING SAUCE DIRECTIONS:

Heat olive oil over medium heat in a small pan.
Add ginger, garlic and onion; sauté until soft and translucent, about 3 minutes.
Add all dry spices, harissa paste and salt; toast for 30-60 seconds or until fragrant, being careful not to burn spices.
Add mango cubes and mango purée; cook for 3 minutes or until hot.
Remove from heat and allow to cool completely.
Stir in remaining ingredients; cover and reserve until use.

TO SERVE:

Prepare a paper cone for each serving portion and fill cone with 8 crispy sardines and ½ grilled lemon.
Serve with ¾ cup of Spicy Mango Dipping Sauce.

Explore Dole Products in This Recipe

IQF Chef-Ready Cuts Mango Cubes

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