Fried Sardines

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.

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