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Kendel Escoveitched Sardines

  • Cook Time : 15 minutes
  • Total Time : 30 minutes
  • Method : Pan-Fried
  • Cuisine : Caribbean

Description

Tender sardines marinated in a tangy escoveitch sauce with herbs and spices. Bursting with flavour, this dish makes a tasty snack or a light main course.

Ingredients

  • 4 tins Kendel Sardines, drained
  • 1 cup Kendel Vegetable Oil (for frying)
  • 1 large onion, sliced into rings
  • 1 carrot, julienned
  • 1 scotch bonnet pepper, sliced (seeds can be removed for less heat)
  • 1 cup Vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon dried pimento berries

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Instructions

  1. In a saucepan, combine vinegar, pimento berries, and sugar. Place over medium heat and allow to simmer gently for 3–5 minutes.
  2. Remove from the heat and pour the mixture over sliced onions and carrots. Let it sit for about 15 minutes to allow the flavors to blend.
  3. Pat sardines dry and fry until crisp and golden.
  4. Pour the escoveitch sauce over the sardines.
  5. Serve with hard dough bread, bammy, or festival.