Sardine Puffs Recipes

QUICK SARDINE CURRY

Steps:

• Heat the canola oil in a skillet. Stir the red curry paste into the hot oil; cook and stir for a few seconds before adding the garlic and shallot. Cook and stir the garlic and shallot until fragrant. Add the sardines; toss around in the pan to brown the skin a little bit and cover it well with the paste mixture. Gently stir the coconut cream into the mixture and continue to toss to coat the sardines. Allow mixture to come to a boil until the sauce thickens, about 5 minutes.

SARDINE PUFFS

Steps:

• Preheat oven to 375°F.
• Trim crusts from bread and cut each slice into 8 triangles.
• Mash sardines with mayonnaise, then stir in onion and parsley.
• Spread on toasts and bake on a baking sheet in middle of oven until puffed and golden, 10 to 15 minutes.
• Makes 120 hors d'oeuvres.

SARDINE PUFFS

Steps:

• Preheat oven to 375°F.
• Trim crusts from bread and cut each slice into 8 triangles.
• Mash sardines with mayonnaise, then stir in onion and parsley. Spread on toasts and bake on a baking sheet in middle of oven until puffed and golden, 10 to 15 minutes.

SARDINE PUFFS

Steps:

• Heat a pan with oil and sautee onion and garlic till limp. Add drained sardines in and 3 tbsp of the tomato sauce they were packed inches.
• Mash up as you cook it.
• Season with chilli powder, salt and pepper.
• Finally, add lemon juice to your fish mix. Cook for 1 more minute or till it is dry.
• Cool.
• Preheat oven to 200 degrees celsius.
• Roll out puff pastry and cut into 6 equal squares. Place some filling in the middle of each square and fold it over.
• Seal edges using a fork.
• Glaze with some beaten egg and bake till puffed and golden.

SARDINE FACTORY FAMOUS CALAMARI PUFFS APPETIZER

Steps:

• Heat at least 4 inches of oil in a large heavy saucepan or Dutch oven or a deep-fryer to 350 degrees F. (Oil should not come more than halfway up the sides of the pan.)
• Chop the squid fillets into small pieces and place in a medium bowl. Add the chopped onion, scallions, cheese, egg, parsley, garlic, salt and pepper and mix thoroughly. Add bread crumbs into the mixture and form into 1 1/2-ounce balls. Dredge the balls in the cracker meal and lay on a parchment paper-lined sheet pan to firm. Carefully drop squid balls into the fryer and fry until golden brown, 3 to 5 minutes. Arrange them on a platter with lemon wedges and serve with the chili lime salsa on the side.
• In a large bowl, mix chili sauce and ketchup together until well blended. Add the rest of the ingredients and mix thoroughly. Refrigerate until ready to serve.