Deep Fried Sardines

Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

Heat Scale
Submit Recipe


1lb fresh or frozen small sardines, headed and gutted
1 cup flour or whatever coating you want to use
Peanut oil
2 cloves garlic, slivered
1 small chile, sliced
2 tbsp butter
1 handful each: dill, parsley and thyme, chopped


Coat the sardines in the flour and fry in the peanut oil until crisp and golden. Melt the butter in a pan, then saute the garlic and chile until aromatic. Remove from the flame and add the herbs, then pour over the sardines.