Crispy Sardines Garlic Mayo Recipes

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GARLIC MAYONNAISE



Garlic Mayonnaise image

An easy Garlic Mayonnaise recipe. This recipe was created to accompany Mushroom-Ham Brochettes with Garlic Mayonnaise. Can be prepared in 45 minutes or less.

Categories     Condiment/Spread     Garlic     Low Carb     Quick & Easy     Mayonnaise     Bon Appétit

Yield Makes about 1/2 cup

Number Of Ingredients 4

6 tablespoons mayonnaise
2 large garlic cloves, pressed
1 teaspoon fresh lemon juice
1 teaspoon plus 3 tablespoons extra-virgin olive oil

Steps:

  • Whisk mayonnaise, garlic, lemon juice and 1 teaspoon oil in small bowl to blend. Season with salt and pepper.
  • (Garlic mayonnaise can be made 6 hours ahead. Cover and chill.)

CRISPY SQUID WITH GARLIC MAYONNAISE



Crispy Squid with Garlic Mayonnaise image

Provided by Nigella Lawson : Food Network

Categories     appetizer

Time 25m

Yield 2 servings

Number Of Ingredients 8

About 9 ounces frozen squid (tubes and tentacles) to give about 7 ounces unfrozen
1 tablespoon cornstarch
2 tablespoons semolina
1 teaspoon crab boil seasoning (recommended: Old Bay) or use salt and paprika
1 cup groundnut oil or as needed, depending on the size of pan
Garlic Mayonnaise, recipe follows
1/4 clove garlic
4 tablespoons best quality, preferably organic, mayonnaise

Steps:

  • Strange though it might sound to say it, this is another of my supper-standbys. I keep the frozen squid in the deep-freeze, taking it out in the morning at breakfast to let it thaw in time for the evening's meal. I prefer to eat a massive amount of this, and nothing else (I can eat the whole lot myself) rather than have it more meanly as a starter unless, in a life outside of this chapter's parameters, I'm expecting company, in which case it would happily stretch to 4 people, ready to dunk each crisp piece of squid into the garlic mayonnaise over pre-dinner drinks.
  • I feel the ghost of Elizabeth David spitting at my calling this 'crispy' squid, but that's what I habitually call it at home, and I beg forgiveness of the pedants, with whom I have some sympathy.
  • Heat the oil in a smallish saucepan and while it's left to heat up cut the thawed squid into 1/2-inch rings.
  • Put the cornstarch, semolina and seasoning into a plastic freezer bag. Add the squid rings and tentacles and then toss to coat.
  • When the oil is hot enough, which is when it sizzles up fiercely when you drop in a small cube of bread, fry the squid in batches to get the most golden crunchiness. A couple of minutes per batch is all you should need
  • Mince the garlic into the mayonnaise to serve alongside the fried squid.

MEDITERRANEAN SARDINES WITH LEMON AND GARLIC



Mediterranean Sardines with Lemon and Garlic image

Provided by Guy Fieri Bio & Top Recipes

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 20

1 1/2 cups mayonnaise
1/2 cup fat-free Greek yogurt
2 tablespoons finely diced pickles
2 tablespoons finely diced pickled sweet red pepper
1 tablespoon minced red onion
1 tablespoon minced brined capers
1/2 lemon, juiced
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh chives
3 dashes hot sauce
Pinch cayenne
Kosher salt and freshly ground black pepper
8 whole large, fresh sardines, cleaned but with head and tail intact
Flaky sea salt
Freshly ground black pepper
8 sprigs fresh thyme
8 sprigs fresh oregano
1 lemon, cut into thin wheels
2 cloves garlic, thinly sliced
Extra-virgin olive oil

Steps:

  • For the spicy tartar: Combine the mayonnaise, yogurt, pickles, red pepper, onion, capers, lemon juice, tarragon, chives, hot sauce and cayenne in a mixing bowl. Season with salt and pepper. Stir well, then cover and refrigerate for 15 to 20 minutes to allow flavors to come together.
  • For the sardines: Preheat a grill to high. Rinse the sardines in cold water and pat dry with paper towels. Season the cavity of each sardine with salt and pepper, then place a sprig of thyme and oregano inside each along with a few slices of lemon and garlic. Season outside with salt and pepper. Carefully tie the sardines with butcher¿s twine to help keep them closed during grilling. Wipe down the grill grates with a towel dipped in oil to clean and create a non-stick surface. Carefully place sardines across grates and grill for 3 to 4 minutes, until skin blisters and chars around the edges. Using a spatula, carefully turn the sardines and grill for a further 2 to 3 minutes to cook through. When done, remove to a platter and keep warm until ready to serve. Serve the sardines slathered with the Spicy Tartar.

CRISPY SQUID WITH GARLIC MAYONNAISE



Crispy Squid With Garlic Mayonnaise image

Make and share this Crispy Squid With Garlic Mayonnaise recipe from Food.com.

Provided by Pikake21

Categories     Squid

Time 25m

Yield 2 serving(s)

Number Of Ingredients 5

9 ounces frozen squid (tubes and tentacles to give about 7 ounces unfrozen )
1 tablespoon cornstarch
2 tablespoons semolina
1 teaspoon crab boil seasoning (recommend Old Bay or salt and paprika )
1 cup oil (or as needed, depending on the size of pan)

Steps:

  • Heat the oil in a smallish saucepan and while it's left to heat up cut the thawed squid into 1/2-inch rings.
  • Put the cornstarch, semolina and seasoning into a plastic freezer bag. Add the squid rings and tentacles and then toss to coat.
  • When the oil is hot enough, which is when it sizzles up fiercely when you drop in a small cube of bread, fry the squid in batches to get the most golden crunchiness.
  • A couple of minutes per batch is all you should need.
  • Mince the garlic into the mayonnaise to serve alongside the fried squid.

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