Good sardines taste like the sea itself. When fried they are perfect for a late lunch on a hot summer afternoon or for an appetizer while dining at a seaside taverna. I usually order them with Tzatziki (yogurt garlic dip) or Skordalia (garlic dip) and share them with good friends and great company.
What you need:
- 1/2 kilo of fresh sardines. This yields about 20 small 3-4″ fish
- 1 cup of flour for dusting (more if needed)
- Pinch of paprika
- Pinch of dried mustard
- Salt and pepper
- A mix of 50% olive oil and 50% canola oil. Enough to fill about 1″ in your frying pan
- Pinch of coarse salt
How it’s done:
- You must first gut and clean your sardines. For how to do that click here. I chose to keep the heads on, but feel free to remove yours if you want to.
- Prepare your dredging mixture in a shallow bowl by combining flour, paprika, mustard, salt and fresh ground pepper.
- Heat the oil mixture.
- When oil is hot dredge each fish and fry until golden brown. This may take more than one batch.
- When done place on a paper towel to remove any excess oil.
- Sprinkle with a little coarse salt and serve immediately with a dip of your choice.