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Stuffed Sardines with Cilantro Mint Sauce

Ingredients

Conversions to European measurements can be found here!

30 sardines (heads removed, gutted, tails left on)
3 cups small curd cottage cheese (Cowgirl Creamery Clabbered Cottage Cheese)
2 eggs beaten
1/4 cup minced parseley
1 teaspoon course Kosher salt
1 teaspoon fresh cracked pepper
4 cups all purpose flour
1 cup olive oil
1 heavy cast iron frying pan

Sauce

1 cup fresh cilantro
1/4 cup fresh mint
1 tablespoon rice wine vinegar
1/4 cup olive oil
1 teaspoon salt

Procedure

Mix the cheese, parsley, salt and pepper, and eggs in a large bowl. Stuff the sardines with the cheese mixture. Heat the olive oil in the heavy skillet. Next roll the sardines in flour. Immediately place them into the hot oil. Allow them to fry for 3 minutes without moving them. Flip the sardines and fry for three minutes more.

Drain the sardines on paper towels briefly before placing them on a serving platter.

For the sauce combine all ingredients in a Cuisinart or other blender. Blend until smooth (add a small amount of water if need to make the blending easier).

Notes

I also like the sauce with spice you can add a small green (Thai style) chili to the blender.