Loading ...It’s barbecue-time again! So, while its raining go fishing for sardines. And that way, when it’s sunny again you can fire up the barbi and cook the blighters with some lemons…
You need
- 6 x Weymouth sardines
- 1 x Red chilli (de-seeded & finely chopped)
- 2 x Cloves of garlic (finely chopped)
- 1 x tbsp lemon infused olive oil
- 1 x Unwaxed lemon, cut into wedges
- 4 pints of Fullers London Pride
Instructions
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Gut the sardines — Open the fish, place flesh side down on a chopping board and press down firmly along the back-bone until the fish is flattened
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Carefully remove the back-bone. Remove the head, tail and any small bones
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Mix the chilli garlic oil in a large shallow bowl, add the sardines and coat well on both sides. Leave in the fridge for 20-minutes
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Heat the barbecue (or grill). Cook sardines for 2-3 minutes on each side
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Barbecue the lemon wedges until they start to char
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Serve with salad, new potatoes and French bread
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Wash down with