Fried Sardines Recipe
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Marinated fresh sardines are breaded and transformed into fried crispy delights. Get ready for a satisfying crunch!
Servings: 4 people
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
Nutrition
Calories: 678kcal | Carbohydrates: 45g | Protein: 29g | Fat: 43g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 125mg | Sodium: 233mg | Potassium: 411mg | Fiber: 2g | Sugar: 2g | Vitamin A: 614IU | Vitamin C: 5mg | Calcium: 400mg | Iron: 5mg
