Fried Sardines (Sardinas Fritas)

Bernice Ayala

• 1 (15-oz.) can tomato sardines
• 5½ T. vegetable oil
• 1 tsp. apple cider vinegar
• 1 tsp. shoyu
• 3 to 4 dashes Tabasco sauce
• ½ c. all-purpose flour

When opening can, try not to break the sardines. From each fish, wipe off the excess sauce back into the can. Place fish on a plate and split each one in half. Remove bones and intestines. Heat the oil in a skillet. Place flour on a plate, then gently roll each piece of sardine in the flour and fry in the hot oil on medium-high heat until really golden brown or crispy. Strain the sardine sauce into a small bowl. Add ½ tablespoon of the oil that the fish was fried in, the vinegar, shoyu and Tabasco. Stir for 30 seconds to blend well. When serving, put 1 tablespoonful of the sauce on each piece of sardine. Best served with hot rice. Serves 2 to 3.