Fried Sardines
Crispy Fried Sardines are a decadent appetizer or satisfying summer lunch!
This classic Italian recipe is flavored with lemon, parsley, oregano and garlic and fried until perfectly golden brown. You’ll adore every satisfying bite!
If you are a seafood lover like me, Fried Sardines is the recipe for you! Just like my Baked Swordfish, Octopus Salad, and Stuffed Squid, this recipe is authentically Italian and incredibly delicious. Decadent sardines are marinated in fragrant Italian flavors, before being breaded and fried to perfection.
I love serving these crispy Fried Sardines simply with an extra sprinkle of salt and a squeeze of zesty lemon juice. Add a deliciously fresh and crunchy salad to make this seafood recipe a wonderful light lunch. No matter the occasion, it is sure to be a hit!
To add to your seafood feast, try my Calamarata Pasta, Calamari Fritti or this Pan Seared Chilean Sea Bass
Why you’ll love this recipe:
- Flavorful – this recipe is loaded with classic Italian flavors like parsley, lemon, oregano and garlic. You’ll love every delicious bite!
- Crispy and golden – the marinated sardines are breaded and fried until golden. This ensures a satisfying crispy and crunchy texture.
- Perfect for entertaining – while Fried Sardines make a tasty light lunch, I love serving them as a party appetizer with wedges of lemon. They are easy to eat and always a crowd pleaser.
- Taste of Italy – the flavors in these crispy fried sardines will transport you straight to the sunny Mediterranean coastline. If you listen closely, you can even hear the sea!
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
- Sardines – cleaned whole fresh sardines or cleaned frozen sardines that have been thawed.
- Lemon – the juice of a fresh lemon.
- Parsley – freshly chopped parsley is key for this recipe. Avoid using dried parsley as the flavor is not quite the same.
- Oregano – dried oregano is best here.
- Garlic – look for fresh garlic that is juicy and fragrant.
- Olive oil – extra virgin olive oil is my preference.
- All purpose flour – nothing fancy here.
- Eggs – I look for large organic and free range eggs.
- Breadcrumbs – you could use store-bought here or use my easy Italian Bread Crumbs recipe.
- Vegetable oil – you’ll need vegetable oil for frying the sardines. I like to use sunflower oil but the choice is yours.
Instructions
The first two steps are unnecessary if you’ve had the fishmonger clean the sardines for you.
Gently rub off the scales and cut off the sardine heads. Use kitchen scissors to cut open the belly of the fish. Scrape out the contents.
Spread the sardine open and carefully pull out the spine in one motion. Snap or cut it free at the tail end. Carefully rinse the sardine.
In a large bowl, combine the lemon juice, parsley, oregano, garlic, and olive oil.
Add the sardines and toss to coat. Marinate for 30 minutes.
Dredge each sardine in flour, then dip in the beaten egg, and finally coat in breadcrumbs.
Fry the sardines in batches until golden brown and crispy. Drain on paper towels.
Marcellina’s Hint: Sardines have very soft flesh which bruises easily. Be gentle or the delicate meat will be squashed and become mushy in spots.
Substitutions
- Lemon juice – you could substitute freshly squeezed lemon juice with lime juice or even bottled lemon juice.
- Parsley – try another fresh herb like dill, mint or even marjoram.
- Oregano – I love substituting dried oregano with dried thyme, dried mint or Italian seasoning.
Equipment
This recipe doesn’t require any fancy kitchen equipment. You’ll just need a large skillet for frying the sardines.
Storage
Fried Sardines are best enjoyed fresh and hot from the skillet! However, if you do have leftover sardines you can store them in an airtight container in the refrigerator for 2-3 days. I enjoy the leftover sardines at room temperature, however you can reheat them if you prefer.
Alternatively, the sardines can be breaded and stored in the refrigerator until you are ready to fry them. The prepared sardines will keep in the refrigerator for 1-2 days.
Top tip
- Ask your local fishmonger to clean, gut and debone the sardines for you. While you can do it yourself, it will save you so much time!
- Fresh seafood is always best, however if you can only buy frozen sardines ensure they are completed thawed before you begin marinating them and frying.
- Take care not to leave the sardines in the marinade for much longer than I have specified in the recipe.
- If you are not making my Italian bread crumbs, be sure to buy the best bread crumbs that you can find. This is a big part of the flavor in this Fried Sardines recipe.
FAQ
As you may already know, I am a big believer of enjoying everything in moderation. Whilst frying is not classically “healthy”, sardines are a wonderful source of nutrients and good fats. That is why I consider Fried Sardines good for you.
My recipe for Fried Sardines requires fresh sardines and I wouldn’t recommend substituting canned sardines in its place.
Yes! I like to ask my fishmonger to scale, gut and debone the sardines as it saves a lot of time. However, it is possible to do it yourself at home. I recommend using cooking scissors or a small sharp knife.
Serving Suggestions
I love to serving my Fried Sardines when I’m entertaining as part of a larger array of appetizers including my warm Marinated Olives, Fried Meatballs and Ricotta Stuffed Mushrooms. They are perfect for guests to pick at and eat on the go! Make a batch of Italian Salsa Verde for dipping. Yum!
Related
Italian Chicken Cutlets
Crostoli
Garlic Butter Sauce
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Fried Sardines Recipe
Ingredients
- 1 pound (450 grams) cleaned sardines See Note 1 and 2
- Juice of 1 lemon
- ¼ cup chopped fresh parsley
- 1 teaspoon dried oregano
- 2 cloves garlic minced
- pinch of salt plus extra for serving
- ½ cup (120ml) olive oil
- 1 cup (125 grams) all-purpose flour for dredging
- 2 large eggs beaten
- 1 cup breadcrumbs
- Vegetable oil (for frying) See Note 3
Instructions
- In a large bowl, whisk together the extra virgin olive oil, lemon juice, parsley, oregano, minced garlic, and a pinch of salt. Add the sardines and turn gently to coat on both sides. Cover with plastic and allow to marinate in the fridge for 30 minutes.
- Remove the sardines one by one from the marinade. Let the herbs and garlic remain on the fish.
- Prepare to bread the sardines by beating the egg with a pinch of salt in a shallow bowl. Pour the flour and bread crumbs in separate shallow bowls or plates.
- Dredge each sardine in flour, then dip in the beaten egg, and finally coat in breadcrumbs pressing them on well. Set aside on a plate and refrigerate until ready to fry.
- Heat about ½ inch (12mm) of vegetable oil in a large skillet over medium heat to about 350°F (175°C). To check the temperature, drop a cube of bread into the oil. If it sizzles and floats to the top, the oil is hot enough. The oil shouldn't be so hot that it's smoking.
- Fry the sardines in batches for 2-3 minutes per side or until golden brown and crispy. Drain on paper towels.
- Serve immediately with lemon wedges or Italian salsa verde.
Notes
- Ask your fishmonger to clean the sardines and butterfly them.
- If you can only get whole sardines, clean them like this:-
- Gently scrape away the scales with the back of your knife.
- Trim off the heads.
- Using kitchen scissors, snip open the belly cavity from head to tail. Carefully scrape out the insides.
- With the sardine open flat, locate the spine and carefully pull it out in one smooth motion. If needed, use the scissors to snip the spine free from the tail.
- Finally, rinse the sardines under cold running water.
- For Convenience: Ask your local fishmonger to clean, gut, and debone the sardines for you. It’s a time-saver!
- Fresh or Frozen: Fresh sardines are ideal, but frozen works too. Ensure they’re completely thawed before marinating and frying.
- Marination Time: Don’t exceed the recommended marinating time in the recipe.
- Breadcrumbs: If not using my Italian Bread Crumb recipe, buy good-quality breadcrumbs. They play a key role in the flavor
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
I made your Fried Marinated Sardines tonight. they were crisp & tasty. Thank you for the recipe Marcellina.
You’re welcome! They’re incredible, aren’t they?
I made your salsa verde to go with these sardines. Even my friends who didn’t think they likes sardines, tried them and said they’d eat these again. I’d say that’s a success! Thank you, Marcellina
Ooooh, I’m happy to hear that, Joanne! Yes, marinating the sardines mellows the strong flavor.