What Are Brisling Sardines?

Summer Eats continued: What are brisling sardines? They are an impulse buy on a trip to the health food store a while ago. Ten cans, I must have been out of my mind that day! I know they are packed with protein and omega 3, 6, and 9 oils. They have a mild flavor and, in fact, are less fishy tasting than tuna. So why do I and others have such an aversion to eating them?

Just to get them down my throat I've been mixing a can of brisling sardines with a can of solid white tuna to make a salad. It's the easiest way of not having to look at them. Nutritionally, it's an excellent idea. Here's why ...

Brisling sardines are caught in the clear, clean, cool waters of Northern Europe. Europeans call the tiny silver fish sprats. They are under 4" long, half the size of other sardines. They have a mild taste and a tender delicate texture with no notable scales. Often packed in extra virgin olive oil, foodies claim they have a buttery texture.

Brislings are not only delicious but they’re also packed with a ton of nutrients including the omega-3 fatty acids, I mentioned. A serving also has 17% of our recommended calcium requirement and a whopping 17 grams of protein. These nutrients are best derived from natural sources rather than supplements. As a small fish, you need not worry about consuming mercury. Tuna has a moderate amount of mercury because it's a bigger fish, but sardines are one of the healthiest fish to eat!

Due to its mercury content, you should eat tuna not more than twice a week, but if mixed with sardines, you're cutting the mercury contained in tuna by half.

Frankly, I've never had a problem with the taste of sardines, it's the idea of eating sardines. So I disguise them as a tuna-sardines salad on 2 slices of multigrain toast. I'll post the ingredients for the salad below, plus you can make the salad into a grilled melt if you wish:

Tuna Sardines Melt

Ingredients:

1 can of brisling sardines in extra virgin olive oil

1 can of solid white tuna (I buy tuna in water.)

1/4 of an onion, finely chopped

1 stalk celery (I use the leaves too), finely chopped

2 baby carrots, finely chopped

2 - 3 tablespoons of mayonnaise

1 tablespoon of Dijon mustard

Salt, pepper, garlic, parsley to taste

Optional: Add 2 hard boiled eggs to make a creamier salad.

Directions:

1) Mix the ingredients thoroughly.

2) To make a sandwich toast 2 slices of bread.

3) If making a melt, spread a little of the mayonnaise on one slice of bread. Layer with some of the tuna-sardines salad, and top with cheese. Lay a 2nd slice of bread on your baking sheet if you desire a topper.

4) Broil in the oven at 450 degrees F to melt the cheese. Remove from the oven. If you wish you top it with your 2nd slice of toast.

Since I eat tuna, salmon, catfish, cod, and sushi without flinching, I can't explain why I, as well as, many others have an issue with eating sardines, a tiny fish, as opposed to a big one! It makes no sense. Do you know?

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Baked "Fried" Catfish And Chips

Photo: Delish Restaurant Fied Fish

Fried fish and chips (a/k/a french fries) are a favorite meal of mine when eating out. I grew up in a town where you could order scrumptious fried fish and fries in many places from seafood restaurants to Catholic parishes and the American League. It was a cheap eat! For this reason, we never made it at home.

Surprisingly, it's harder to find good fish and chips in Manhattan although we are surrounded by water ... and when you do find it, it can be expensive.

In August I discovered just how easy it is to make homemade fish and chips. I defrosted 1 pound of catfish filets, but you can use whitefish or your favorite mild fish. I've made it 3 times already and will publish my recipe so you and I can return here to make it again. (After 3 Fridays, I don't wish to keep reinventing the wheel!):

Fish and Chips

Ingredients for the Baked "Fried'' Catfish

16 oz of catfish filets 

1/4 cup of all-purpose flour

2 eggs

1 tablespoon of lemon juice

2/3 cup cornmeal (I have sometimes mixed cornmeal with bread crumbs, but the cornmeal is all you need.)

1 1/2 teaspoons of Zatarain's Creole Seasoning (or salt)

Sprinkle of garlic powder

12 turns (1/2 teaspoon) of the black pepper mill

1/4 teaspoon of paprika

1 tablespoon Zatarain's Crab Boil seasoning (Omit if you don't have it.)

Directions:

1) Pour the all-purpose flour into a bowl (or onto a big plate) and roll the fish filets in it.

2) Scramble the eggs and add the lemon juice in a bowl and dip the fish into the egg mixture.

3) Next coat the filets of fish with cornmeal and spices.

4) Lay on a cookie sheet (I use a non-stick silicone mat) but you can butter the pan, or spray with non-stick butter or olive oil to keep from sticking.

Ingredients for the French Fries

4 long potatoes, cut lengthwise

1 tablespoon olive oil

1 teaspoon salt or Creole salt

Black pepper to taste

Directions:

1) Toss the raw potatoes into a bowl.

2) Coat with a tablespoon of olive oil and salt, pepper and spice to taste.

3) Line the raw fries on a cookie sheet.

4) Place the trays of fish and french fries into a preheated 425 degrees F oven. Bake for 25 - 30 minutes or until both are cooked and golden brown. 

Alternately, if you don't mind the cleanup or calories, you can deep fry your fish and fries in very hot vegetable oil ... for 5 - 8 minutes. 

Reheated ... browner but still delicious. Steak fries stay moist and crispy the 2nd time around.

When I moved to New York City, the meal I missed the most was fried fish with french fries. So ingrained was it to eat out, I never tried making fish and chips at home. It's so simple. Better late than never. Don't forget the ketchup or tartar sauce. (I'm happy with ketchup.)

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