To those who know how, you may simply say "just butterfly the fish", but I had no idea how to do it myself. Follow this recipe to learn how!Once you get used to dealing with sardines, it's easy. Sardines that have already been butterflied are more expensive. It's a cheap fish, so just practice butterflying them yourself.Make sure you have some ice water ready. Recipe by Osshosan

I made a simple recipe for todays breakfast😉😋

I failed at filleting the sardines. It would have just fallen apart if I tried to simmer them, so I tried deep frying them. Aside from just looking good, the flavor really soaks in, and it's got a nice coating. All in all it was pretty delicious.The more serrated the cut edges of the fish are, the more the edges will rise up dynamically when frying. Recipe by Masapandayan.

My mother makes something similar to this. I can remember where I saw this recipe, I had it written down from a website. I was going through my cook books recently and found it in one of my cook books.

Traditional portuguese. This reminds me of simpler times when I was a child spending the holidays having barbecues by the river with my family.

This is so easy i feel embarassed to even call it recipe. But this is the truth. In Malaysia we use these salt n tumeric powder to season our fried chicken fried fish roast beef barbeque fish shrimp calamari....oooh almost all. Tumeric gives fragrant and actually have an antiseptic benefit.Please try this..not that much of ingredients to invest anyway. Will make ur life easy.

I created his recipe because I just thought that peanut butter and sardines might go well together...The oil used to deep-fry the sardines will have fishy smell, so please discard it. 32 g of super crunchy peanut butter contains 190 kcal according to Skippy's website. The peanut butter will come out while deep-frying, so the intake of it will decrease a little bit, but I didn't reduce the calories by that. I didn't calculate the oil for deep-frying since I couldn't calculate how much oil has been absorbed... Recipe by lovechi

I adjusted this Italian dish by Chef Tsutomu Ochiai so that I could easily make it at home.Wiping the excess water from the sardines will make them less watery after baking. The panko will become crispy from the oil. Sprinkle on Tabasco sauce to taste. Recipe by Aroenyueki

I was told how to make this from a shop that always has delicious homemade oil sardines.These also taste good if you add thyme or basil. Add your favorite herbs and adjust the amount of garlic, chili pepper, and pepper to your tastes. Olive oil is kind of strong, so you can use soybean oil or vegetable oil if you prefer. You can also add the oil from this recipe to pasta or salad, or even stir-fries. They will store in the refrigerator for 1 month, but please try to eat them quickly. Store in the freezer. Recipe by bellelinko

You often see this dish at an izakaya (Japanese gastropub), but I made this recipe to make it at home.You can eat the scales after deep-frying the fillets, but if you don't like the texture, shave the scales with a knife first. By adding a little sugar, it makes the ponzu taste better and not so sour. The fins and frills will be brown and crispy, and you can eat everything apart from the backbone. Recipe by Hoshirun

At the end of the year, my father always buys tuna offcuts, so we make this. My family uses soy sauce, sake, and mirin.It will become tough if you deep fry it too long, so be careful! Recipe by Tomozo-

I couldn't decide whether to buy pacific saury or dried sardines, but thought that because it's autumn, I should get the pacific saury. But I'd had some recently, so I didn't know what to do. Pacific saury are grilled and flipped using tongs, but once you put them on the grill, it would be difficult to flip them over. I kept changing my mind up until the time I was at the register, and I really didn't want to regret my purchase, so I decided to just go with dried sardines.If you flip the fish too many times when grilling, the skin will break apart, so be careful. Recipe by Sousakudanshi