Crispy Idaho® Potato Wrapped Sardines | Idaho Potato Commission
To clean sardines, rub off scales with knife and remove heads. Slice open along backbone; pull backbones out of fillets. (This will yield small butterflies of fresh sardine meat.) Heat 1/2 cup olive...
Ingredients
- 12 whole fresh sardines
- 1 cup olive oil, divided
- 6 cups (about 3 pounds) thinly sliced yellow sweet onions
- Salt and freshly ground black pepper to taste
- 4 to 5 garlic cloves, minced or pressed
- 1 cup minced Spanish chorizo sausage
- 1/2 cup dry white wine
- 1/2 cup chopped black brined olives
- 3 tablespoons minced fresh parsley
- 6 medium Idaho® russet potatoes, peeled
- Oil as needed for deep-frying
- Olive oil for sautéing
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