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Ingredients

  • 3 cans BRUNSWICK® SARDINE STEAKS in SOYA OIL or SARDINES in OIL, drained
  • ¼ cup sweet pepper, thinly sliced
  • ½ cup onion, thinly sliced
  • ¼ cup carrots, cut in small strips
  • 1 cup vinegar
  • Scotch bonnet pepper to taste
  • 12 pimento seeds
  • 1 tsp sugar
  • Flour for coating sardines

Directions

  • In a saucepan combine vinegar, carrots, sweet pepper, onion and pimento seeds, and sugar.
  • Bring to a boil
  • Simmer until onions are tender.
  • Set aside.
  • Heat oil in frying pan; coat BRUNSWICK® Sardines with flour and fry on both sides until golden brown.
  • To serve, pour prepared escoveitched sauce over BRUNSWICK® Sardines.

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