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Crispy Lemon Sardines with Golden Potatoes and Saffron Spiced Mayonnaise

Crispy Lemon Sardines with Golden Potatoes and Saffron Spiced Mayonnaise

Preparation Time: 35 minutes

Cooking Time:  35 minutes

Serves 4


For the saffron mayonnaise -

a generous pinch  saffron strands

150ml mayonnaise

1 tsp lemon juice


For the fried potatoes -

500g new potatoes

2 tbsp olive oil

Flaked sea salt and black pepper

For the sardines -

1 tsp fennel Seeds

1 tsp dried oregano

½ tsp cumin Seeds

½ tsp mixed peppercorns

¼ tsp crushed chillies

12 sardines

1 lemon, quartered & thinly sliced

12 bay Leaves


For the saffron mayonnaise, Add the saffron strands to ½ tbsp. hot water and leave until cool.  Strain the water into a bowl and stir in the mayonnaise.  Add the lemon juice and season to taste.  Cover until needed.

For the fried potatoes and sardines:  In a mortar and pestle, crush together the fennel seeds, oregano, cumin seeds and peppercorns.  Stir in the chilli.

Make 2 cuts on each side of the sardines.  Brush them with olive oil and rub the spice mixture over the fish, pressing well into the cuts.

Push a slice of lemon and a piece of bay leaf into the cuts and brush the fish with a little more oil.  The sardines are now ready to be cooked when ready to eat.

Cook the potatoes in boiling water for about 10 minutes or until only just done.  Quarter and halve the potatoes until they are of a similar size.  Heat the oil in a large frying pan.  Fry the potatoes, shaking the pan every now and again, over a medium heat for 10 minutes until the potatoes are golden brown and crispy.

Transfer them to a bowl lined with kitchen paper to drain the grease, then remove the paper and season. 

Grill the fish for 3-4 minutes on each side until charred and cooked through.  Serve with the potatoes and saffron mayonnaise.

Enjoy with Oak Aged White Rioja