Very interesting attempt. Although the flour didn’t quite stick to the fish. You’d have to add an egg. Also if you like fried fish, you can try John West grilled sardines. 👍
Yes! This style didn't call for eggs or water, but I do have this Southern American compulsion (I was raised in South Carolina) to get FULL COVERAGE when frying. I expect fried things to always turn out like hush puppies. But, I may try frying the sardines in a tempura batter soon. Then they will be satisfyingly goopy and delicious!
I like to dredge in flour mixed with a bunch of spices when I'm frying like this, and typically use a cast iron pan instead of nonstick. I think that, like when frying chicken, it's important to minimize flipping: you don't want to "wash" your deens in all that oil!
They have enough oil for the flower to stick eggs wouldn’t add much. But there’d be more of a chance for the deenz to break apart from more movement I would however season the flower with something
You're very right don't move the food to much when frying. I like to move once after I know I had a crust then move it so it doesn't stick then leave for a few minutes
Fried deenz are great. I dredge mine in a seasoned corn starch blend. The starch has paprika, onion powder, curry powder and ground mustard (the dried seasoning) in it. I fry them quick in some Earth Balance. I eat them just like this or, I add low fat coconut milk and proceed to make a curry.
@@CannedFishFiles Try it sometime. My recipe: King Oscar 12/22, 1 tin 4 tablespoons of corn starch 1tsp paprika 1tsp onion powder 1tsp mustard powder 2tsp curry powder Mix the seasonings with the corn starch, and dredge the deenz in it. Fry them in the Earth Balance. Coconut oil works too. If you want to make a curry version, once they are done frying, add one can of low fat Goya coconut milk and either a curry paste, or 3tbsp curry powder and simmer on low until thickened. Add some red chili flakes if you want some heat. King Oscar works the best here. I’ve tried the Season brand, but only three deenz per tin. King Oscar has more of the tinned delicious, and holds up better.
My grandma always did that with canned salmon. Salmon patties (or croquettes) are the first thing I learned to cook. I don't see why you couldn't do the same with sardines. Especially the boneless, skinless ones, since they tend to get broken up anyway.
I got a BANG out of the Chef John music ... he's such an enjoyable guy to listen to :-) (I mean, you're enjoyable too, I've watched 20 or 30 of your vids in the last week ...)
I wanted to try an Italian recipe meant for fresh sardines that called for breading them with bread crumbs.... I decided to try with a can of King Oscars Brislings. I figured by the time I'd floured, egged and crumbed them , they'd be in pieces, so I froze them first. That allowed me to complete the process without them breaking up. Fried them in shallow oil and covered with EVOO per recipe. Turned out great.
The Pacific guys aren’t my favorites either, but a pal handed me three cans of these as a thank you for helping move a heavy thing, so I likewise pan-fried one tin, with cornmeal and egg wash, sprinkled with a bit of Old Bay. Transformed them into actual tasty fish!
my rented apartment stove top was also tilted... it was a pain in the ass. You may be able to adjust the front feet of the stove/oven by unscrewing them a bit to lift the front up, similiar to like a wobbly table at a restaurant. (or you could screw in the back feet to make the back shorter, or both if its really that tilted). I'm sure you definitely live in the same place and this comment on a 4-year old video is super helpful
lol, I moved into a new place with the same problem. I made another cooking video and got all the same comments. Thanks anyway! I never fixed it. I guess it doesn't bother me in real life, only when I'm editing a video and notice all the oil drifting to one side.
I have a solution for "fish smell" after cooking. Chaga fungus. Some of my Chaga finds aren't good fit consumption. If you light it it burns like inscence. It's a clean smoke with low carbon. It is incredible for neutralizeing smells in the kitchen.
I would do a keto version. Coat with almond flour and air fry. Or egg wash and coat with crumpled pork rinds then air fry. I would love a keto coating i could pan fry in.
@@arthas640 - Most flour (wheat, corn, oat, etc.) is GMO - unhealthy and not Keto. Also, if your daily carb total is under 20, then 6 for breading is unnecessary. I’d use pork rinds, or just fry them in the olive oil from the can, with no breading.❤
So here's my idea, dredge then with an egg & batter with seasoned cornmeal, fry it in your pan with butter, garlic and fresh parsley. After it's finished, plate and pour some of the leftover butter over them, and serve a, lemon slice on the side.
Why is that same can cheaper for me to buy in canada? I can get those for under $3 canadian ruppees. Not my favourite can, but I like to eat these in front of people to gross them out.
Once again love the presentation. Here is my tip on heating sardines. Sardines in Olive oil. Take the lid off the can, put the can in a Frying Pan, heated till the oil gets hot, Remove the can from the frying Pan and serve. hot sardines.!!!! No mess.
Man u are turning those dines WAY too much! I fry dines all the time.... But u gotta dip em in egg wash and THEN dredge them in flour...and deep fry them! No shallow frying! They will be the crispiest, most flavorsome dines u will EVER eat! Btw corn oil is the best for deep frying...
I disagree with everyone suggesting the egg, the sardines are already covered in olive oil which will make the flour stick. I think the larger problem is that there was too much flour on the sardines when you put them in the pan causing it to clump and fall off. An egg wash breading on sardines would likely fall off in flakes and a light dusting of flour would likely yield the best result
3:10 I know exactly what you mean, Matt. I know a bunch of other comments have talked about a different dredge or using a cast iron and I wanted second at least the latter part. for nearly all your cooking needs a nonstick (especially for frying something or searing meat) is really not a good option. nonsticks tend to get tetchy and warp or lose their coating at anything above a medium heat (need to go wayyyyy hotter to get that nice maillard reaction or a good crust if shallow frying like this) and the limited utensil options for them really cramps my style as well. a carbon steel is an excellent alternative to cast iron for these purposes, I find them easier to maintain and keep seasoned compared to a cast iron while keeping many of the same benefits of a cast iron. love your vids Matt, channels like yours are rare on this platform. keep up the good work.
I don't know if I'd fry up sardines without putting garlic, salt and Peppuh in with the flower. This vid is older than the trend toward the cool tins. I was in Walmart today and passed up Wild Planet. See you Sat.
@Grant B. It was awesome. I hid in canned meats for a yee'uh until he showed up. I scarfed down a bunch of Wild Planet dines and caught him eating some Brunswick's in the parking lot. The ones in olive oil are eddible.
I'm gonna Bake my Canned Sardines and Toast some Bread and make a sandwich. Probably gonna Season them my way as well and Yes they are Canned, I just want to make sure there's No live parasites in them. I'm Quitting Meat as of Today but will still eat Fish 🐟🐠.
every year or so i rewatch all of the Canned Fish Files. I'm back boys
him having a proper playlist makes rewatch so easy, i love it.
Hell yeah shoutout to chef John
the food wishes reference got me
Immediate like
Wow, I think I can smell them from here!
I now use chopsticks 🥢 when I eat sardines 🧄🍅🧅
Me too!🤣
Very interesting attempt. Although the flour didn’t quite stick to the fish. You’d have to add an egg. Also if you like fried fish, you can try John West grilled sardines. 👍
Yes! This style didn't call for eggs or water, but I do have this Southern American compulsion (I was raised in South Carolina) to get FULL COVERAGE when frying. I expect fried things to always turn out like hush puppies.
But, I may try frying the sardines in a tempura batter soon. Then they will be satisfyingly goopy and delicious!
@@CannedFishFiles can I like... get that recipe?
I like to dredge in flour mixed with a bunch of spices when I'm frying like this, and typically use a cast iron pan instead of nonstick. I think that, like when frying chicken, it's important to minimize flipping: you don't want to "wash" your deens in all that oil!
Thanks Owen. I got a cast iron pan I use all the time, no idea why I didn't think to use it.
I’m so happy that I’m not the only person who thought “I should cry these sardines 🤔” 😂
“They cook weird shit too” truer statement has never been said
Dip the sardines in an egg wash, then dredge through flower and cornstarch.
Yes that would make the breading stick better and maintain all the grossness of hot sardines
Flowers taste horrible, Id try flour.
They have enough oil for the flower to stick eggs wouldn’t add much. But there’d be more of a chance for the deenz to break apart from more movement
I would however season the flower with something
Now I know why he's famous for eating out of a can. Love this guy, but keep him out of the kitchen. 😖😂
Literally was boutta type that out haha
Lmao the chef john shit had me dying dude
You go Mr. Canned Fish Filets. I really wish there were more videos of how to make sardines.
A cooking show? That would never go over! Lol!!! That was such a funny line you said one time!!! Lol!!!
Looks delicious!!! Thanks Matt’s Mom!!! :0) ❤
You're very right don't move the food to much when frying. I like to move once after I know I had a crust then move it so it doesn't stick then leave for a few minutes
Just like "Food Wishes"; love it 👍
I got Chef John flashbacks right after I heard the music.
Bra, where’s da rice?
I’m half Japanese too and bachaan says I eat too much rice haha.
Love this guy ! He said my neighbors cook weird shit too 😂 I feel you on that one bro
Got banned from break room for heating sardines in can. Now eat in car. Picky! 🏊♂️🏃♂️🏋️♂️
That's a tough break, but I guess you gotta keep the colleagues happy.
Had a Coworker cook Sardines with Ramen in the Break room.
Smelled like Alaskan Clitoral Sewer Juice🐱🐱.
We all cussed her out
I bet that's a fun car to be carpooled in
"You can't read this, I can't either" 😂
Woohoo! A new video. Keep it up!
Fried deenz are great.
I dredge mine in a seasoned corn starch blend. The starch has paprika, onion powder, curry powder and ground mustard (the dried seasoning) in it.
I fry them quick in some Earth Balance.
I eat them just like this or,
I add low fat coconut milk and proceed to make a curry.
Damn sounds good!
@@CannedFishFiles
Try it sometime.
My recipe:
King Oscar 12/22, 1 tin
4 tablespoons of corn starch
1tsp paprika
1tsp onion powder
1tsp mustard powder
2tsp curry powder
Mix the seasonings with the corn starch, and dredge the deenz in it.
Fry them in the Earth Balance. Coconut oil works too.
If you want to make a curry version, once they are done frying, add one can of low fat Goya coconut milk and either a curry paste, or 3tbsp curry powder and simmer on low until thickened. Add some red chili flakes if you want some heat.
King Oscar works the best here. I’ve tried the Season brand, but only three deenz per tin. King Oscar has more of the tinned delicious, and holds up better.
@@sevenfacedsin Thank you, that sounds good!
@@CannedFishFiles No problem! By the way, I love the channel. I’m glad I stumbled on it while searching sardine review.
Crooked stove top. You're my people
You’re doin the lords work here
That same formica countertop and that same crooked stove (probably Avanti brand) match so well with that Flatbush tag 😂
oh my god, brother, my kitchen is so garbage!! I just looked, it's a "Magic Chef" stove but I definitely had an Avanti before.
Eating a sardine salad sandwich as I watch these videos.
Read sub way UK sold smashed Cadbury cream egg sandwich s at Easter uook
I want to try making sardine “cakes”, like crab cakes. Wonder if that’s a thing.
Hm, I wouldn't turn em down!
you are a genius, ill report back in the morning!
@@emmettbattle5728 Wow, I haven’t tried it yet, but I hope it goes well! Just googled it and I found a few recipes out there.
My grandma always did that with canned salmon. Salmon patties (or croquettes) are the first thing I learned to cook. I don't see why you couldn't do the same with sardines. Especially the boneless, skinless ones, since they tend to get broken up anyway.
I got a BANG out of the Chef John music ... he's such an enjoyable guy to listen to :-)
(I mean, you're enjoyable too, I've watched 20 or 30 of your vids in the last week ...)
Thanks for watching Joseph, and your kind comments.
Egg wash, then make a mixture of Frying Magic and Louisiana Cajun Fish Fry mix, then deep fry them. Very tasty snacks
More of a panko guy than a flour dredge, those craggles are just too good. Great video though!
Lol my stove is like that too😅 great vid
I wanted to try an Italian recipe meant for fresh sardines that called for breading them with bread crumbs....
I decided to try with a can of King Oscars Brislings. I figured by the time I'd floured, egged and crumbed them , they'd be in pieces, so I froze them first.
That allowed me to complete the process without them breaking up.
Fried them in shallow oil and covered with EVOO per recipe.
Turned out great.
The Pacific guys aren’t my favorites either, but a pal handed me three cans of these as a thank you for helping move a heavy thing, so I likewise pan-fried one tin, with cornmeal and egg wash, sprinkled with a bit of Old Bay. Transformed them into actual tasty fish!
we're going to watch another 3 or 4, don't worry. 1 is never enough.
Just wat I needed XD its 11pm, I'm tired, lazy and hungry and have same brand sardines! 🤣🤣🤣
my rented apartment stove top was also tilted... it was a pain in the ass. You may be able to adjust the front feet of the stove/oven by unscrewing them a bit to lift the front up, similiar to like a wobbly table at a restaurant. (or you could screw in the back feet to make the back shorter, or both if its really that tilted). I'm sure you definitely live in the same place and this comment on a 4-year old video is super helpful
lol, I moved into a new place with the same problem. I made another cooking video and got all the same comments. Thanks anyway! I never fixed it. I guess it doesn't bother me in real life, only when I'm editing a video and notice all the oil drifting to one side.
Take an egg "beat it" throw fish in THEN flower. Better crust and tecture. I would have to cut mine outside. Interesting.
I may try this.
You can adjust the feet of your stove.
No way! .... yeah it sure looks like it. Oh man, it's so gross under there though...
We’re having sea food tonight 😋🙏, comes out with plate of sardines 😞 🪦
lol
I have a solution for "fish smell" after cooking.
Chaga fungus.
Some of my Chaga finds aren't good fit consumption.
If you light it it burns like inscence. It's a clean smoke with low carbon. It is incredible for neutralizeing smells in the kitchen.
Chef John is the GOAT
I would do a keto version. Coat with almond flour and air fry. Or egg wash and coat with crumpled pork rinds then air fry. I would love a keto coating i could pan fry in.
Air fryer actually sounds pretty good!
Would the flour have that much more carbs then almond flour? You're only eating like a tablespoon for all 4 sardines
Lol.
Keto coating
@@arthas640 A tablespoon of flour is around 6g carbs and that's a lot if you're trying to be in ketosis.
@@arthas640 - Most flour (wheat, corn, oat, etc.) is GMO - unhealthy and not Keto. Also, if your daily carb total is under 20, then 6 for breading is unnecessary. I’d use pork rinds, or just fry them in the olive oil from the can, with no breading.❤
When are you making candles with the tin oil?
七味？So it means seven flavors? I can read it, but I've never tried it. Maybe I should give it a go sometime. Arigatou!
Stinking up the house is no lie! I put some homemade sardine patties in m air fryer and it took like four days for that smell to go away.
If you had dredged in flour, then egg, and again in flour it would have come out better
I fucking love this channel.
Sprinkle with Turmeric would be a nice healthy touch. 😎
I thought you said you were gonna drain the sardines. Should we drain the oil off the sardines?
That Red Letter Media intro song 👌
So here's my idea, dredge then with an egg & batter with seasoned cornmeal, fry it in your pan with butter, garlic and fresh parsley. After it's finished, plate and pour some of the leftover butter over them, and serve a, lemon slice on the side.
This is hilarious 😂😂
Okay, will try this.
You actually didn’t use enough oil if you’re going for a proper sear with the flour
Good Stuff Matt
Why is that same can cheaper for me to buy in canada? I can get those for under $3 canadian ruppees. Not my favourite can, but I like to eat these in front of people to gross them out.
Once again love the presentation. Here is my tip on heating sardines. Sardines in Olive oil. Take the lid off the can, put the can in a Frying Pan, heated till the oil gets hot, Remove the can from the frying Pan and serve. hot sardines.!!!! No mess.
That's a great way. Always forget to do it. This is how I have them camping.
Use potato starch. Its lighter and crispier. You only need to fry for 2 min.
Finally!!
A new solution return the favor for loud apt neighbors
Man u are turning those dines WAY too much! I fry dines all the time.... But u gotta dip em in egg wash and THEN dredge them in flour...and deep fry them! No shallow frying! They will be the crispiest, most flavorsome dines u will EVER eat! Btw corn oil is the best for deep frying...
Dang, I must have been following a different recipe than yours!
@@CannedFishFiles I absolutely love your videos...u are the sardine BOMB!
Bring your mom on the show!
I'm gonna bust out the camping stove and do it outside today on christmas eve
I disagree with everyone suggesting the egg, the sardines are already covered in olive oil which will make the flour stick. I think the larger problem is that there was too much flour on the sardines when you put them in the pan causing it to clump and fall off. An egg wash breading on sardines would likely fall off in flakes and a light dusting of flour would likely yield the best result
Reminds me of whitebait in England. Basically fish and chips style smelt
I just did this with some beach cliffs. Made it 10x better to fry!
I’m going to try that!
No you're good.I've got to try this..🤔
I bet panko would be delicious on these puppies. Thanks for the experience sir.
You bet! I want to get back to this and add a little egg white and do panko. Also, I would like to try tempura-style frying with sardines.
have you tried heating them up in the oven? just simply broiling the entire open can for a bit? lovely
OOh, no, haven't thought of that. That's how I cook salmon.
When frying i always use more flour than i actually need, sucks trying to dredge with the minimum.
Too much oil? That was barely Enough.
get some spices/herbs in the flour for.... never mind ppl commented this allready
I fried the same can and my house stank of fish so badly. I'm going to be sticking to straight from the can from now on.
Toss in corn starch or flour, coat in egg, then coat in flour or cornmeal (or a mix).
Chefs don’t do frequent turning/moving because in place is best. Leave it alone to get color!
One eye propane burner on porch works well
My girlfriend would kick me out if I stunk up the house like this 😂
Add a little salt and pepper and sift it all together with the flour. An egg wash would have helped the flour stick.
I usually mash them with a bit of mayo and spread that on toast
Cats would love it..😋🤗
I can read that. shichimi means 7 flavors and togarashi is a spicy pepper.
3:10 I know exactly what you mean, Matt. I know a bunch of other comments have talked about a different dredge or using a cast iron and I wanted second at least the latter part. for nearly all your cooking needs a nonstick (especially for frying something or searing meat) is really not a good option. nonsticks tend to get tetchy and warp or lose their coating at anything above a medium heat (need to go wayyyyy hotter to get that nice maillard reaction or a good crust if shallow frying like this) and the limited utensil options for them really cramps my style as well. a carbon steel is an excellent alternative to cast iron for these purposes, I find them easier to maintain and keep seasoned compared to a cast iron while keeping many of the same benefits of a cast iron. love your vids Matt, channels like yours are rare on this platform. keep up the good work.
Now I do everything on cast iron. Everything is a lot easier.
Bruh ur kitchen on life support
you are after all the paula deen of fried sardines...?
I'm apparently trash - I just dump the sardines into the pan from the can...fry them up a a bit, put them on some rice and drizzle hot sauce over it.
".........But it's a good stink!"
I don't know if I'd fry up sardines without putting garlic, salt and Peppuh in with the flower. This vid is older than the trend toward the cool tins. I was in Walmart today and passed up Wild Planet.
See you Sat.
@Grant B. It was awesome. I hid in canned meats for a yee'uh until he showed up. I scarfed down a bunch of Wild Planet dines and caught him eating some Brunswick's in the parking lot. The ones in olive oil are eddible.
corn starch, flour, garlic powder, cajun seasoning, and lemon pepper...... good luck
It smells like an apartment hall way
Take it easy with all those spices
Wow I don’t know anyone who can eat sardines and talk at the same time
Chef John!❤❤
Mr hankey aproves!
I'm gonna Bake my Canned Sardines and Toast some Bread and make a sandwich. Probably gonna Season them my way as well and Yes they are Canned, I just want to make sure there's No live parasites in them. I'm Quitting Meat as of Today but will still eat Fish 🐟🐠.
Bake them if you like!
@@CannedFishFiles I did just what I said and they were delicious.
Shoulda drained the oil from the can in the pan and fried them in their own olive oil!
gotta do egg flour egg flour or something like bisquick and bakingsoda
The front feet of your oven/stove are height adjustable to level your stovetop....
Cool
You should have just eaten them over the sink. Even the flour thought so. That's why it refused to stick on the sardines.
Fry some sardEEEEns you mean