Fried Brisling Sardines in Sriracha Sauce
Baltic sprats, lightly floured and fried before they're packed hot into a thick, garlicky sriracha sauce, keeping a firmer, meatier bite than most tinned small fish and bones soft enough you don't notice them. The sauce is assertive enough to coat plain noodles on its own, so tip the tin over a bowl of them and skip any extra sauce.
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