Skip to main content

VICTORIAS FOODS RECIPE : Sardine Sticks and Fries with Tartar Dip

Who knew that canned sardines could be this versatile! 

Try this easy to make and hard to resist hot and crispy sardine sticks ( with French fries) with a freshly-made tartar dip that you can make on your own home.


Chef Tope Arañador, a young and contemporary Ilonggo chef/owner of PUNOT Restaurant has partnered with Victorias Foods Corporation in creating special recipes.

With this collab, VFC and Chef Tope has created 15 recipes using Victorias Foods signature products - Spanish Style Bangus and Sardines in Soya Oil.


And with that, here's new way to enjoy Victorias Foods Spanish Style Sardines in Soya Oil.


Ingredients

Sardine Sticks
  • 4 cans Victorias Hot Sardines in Soya Oil, drained
  • 2 large fresh eggs
  • 1/4 tsp cayenne pepper
  • 1/4 cup flour
  • 1 1/2 cups panko crumbs, lightly toasted
  • Salt and Pepper to taste
  • Oil for frying
Tartar Sauce
  • 1/2 cup mayonnaise
  • 2 pcs hard boiled egg (chopped)
  • 1/2 tbsp dried onion
  • 2 tbsp lemon juice
  • 1 tbsp sweet pickle relish
  • salt and pepper to taste
Garnish
  • 3 pcs of lemon wedges
  • 1 tbsp chopped parsley
  • 200 grams French fries



Procedure

  1. Heat oil in a pan.
  2. In a shallow dish, combine the toasted panko crumbs, salt, and cayenne pepper.
  3. In a separate dish, add flour and in a third separate dish, beat the eggs.
  4. Coat the sardines in flour, dip in beaten eggs, then coat with panko crumbs.
  5. Deep fry the coated sardines
  6. When done,cook the French fries separately until golden brown. Season with salt.
For the Tartar Dip
  1. Mix the Tartar sauce ingredients in a small bowl.
  2. Season to taste with salt and pepper.
  3. Refrigerate for at least 1 hour before serving
To  Serve
  • Garnish the sardine sticks with lemon and finely chopped parsley.
  • Serve together with French fries with the tartar sauce as dip.

Another delectable set of finger food for entertaining guests at home or just anytime you want an easy to make snack or appetizer for a special occasion - whenever, wherever.


Victorias Foods Corporation (VFC) introduced its first commercial production of Victorias’ brand Spanish Style Hot Sardines and Hot Bangus in the late ‘70s.

At present, VFC is primarily engaged in the businesses of canned fish and meat processing. READ MORE

To maintain freshness, VFC continues to source its meat and fish only from the province of Negros.


Victorias Foods products (Hot Sardines and Hot Bangus on Soya Oil) are available in these supermarkets in Metro Manila, Luzon and Panay as well in various states in the US.

Bangus Fried Rice
Misua Sardine with Bokchoy and Patola
Egg Salad and Sardine Toast
Bangus Sisig
Sardine Pasta with Sun-dried Tomatoes and Kangkong
Creamy Bangus Dip with Crackers




Comments

Anonymous said…
Manamit gid ni ang Victorias Sardines. Paborito ko gid halin sang una!
April 19, 2021 at 7:17 PM

Post a Comment

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Laswa

Mention laswa  and a merry mix of vegetables would come to mind. This is a perfect "realization" of the Filipino folk song "Bahay Kubo" which narrates an abundance of vegetables beside the traditional Filipino hut. Laswa has no definite list of ingredients nor way or cooking as it is just "stewing" available vegetables, not only from the garden, but what's inside your fridge or you bought from the market. It ranges from the simple all vegetable dish to ones having seafood like shrimps, crabs and more. But in the end it all boils ( pun intended ) down to what you prefer at the same time, what is available. Here's a simple recipe for Laswa
CLICK FOR MORE INFO or RECIPE...