Ingredients
Sardines and Prep
- 20-25 whole sardines, scaled, gutted, and filleted
- Zest of 1 lemon
- 1 tbsp parsley, finely chopped
Breading
- 2 cups breadcrumbs (preferably homemade)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Oils
- 1/4 cup extra virgin olive oil (for coating the sardines)
- 1 to 1.5 cups canola oil (for frying)
Serving
- Lemon wedges, for serving
Instructions
- Clean and Fillet the Sardines: Scale the sardines and remove the gills and innards. Wash thoroughly under cold running water and pat dry with paper towels. Using a sharp filleting knife, start at the tail end and carefully lift the fillet along the backbone towards the head to separate it from tiny bones, then rinse and dry the fillets completely.
- Prepare the Breading Mixture: In a large bowl, combine the breadcrumbs, lemon zest, chopped parsley, kosher salt, and freshly ground black pepper. Mix thoroughly to evenly distribute the flavors.
- Coat the Sardine Fillets: Drizzle the sardine fillets lightly with extra virgin olive oil to moisten them. Then dredge each fillet individually in the breadcrumb mixture, ensuring both sides are well coated without the use of eggs to keep the delicate fish flavor intact.
- Heat the Oil: In a large frying pan, pour the canola oil and heat it to between 325°F and 375°F (163°C to 190°C), monitoring carefully to ensure the oil is hot enough for frying but not smoking.
- Fry the Sardines: Carefully place the breaded sardine fillets in the hot oil, frying each side until golden brown and crisp, approximately 2-3 minutes per side. You don’t need to deep fry, so a shallow frying with enough oil to cover half the fillet is sufficient.
- Season and Serve: Remove the sardines from the oil and place on paper towels to drain excess oil. While still hot, sprinkle with additional kosher salt to taste. Serve immediately with fresh lemon wedges for squeezing over the fillets.
Notes
- Using extra virgin olive oil to coat the sardines before breading helps the breadcrumbs adhere without needing eggs.
- Maintaining the oil temperature between 325°F and 375°F is crucial for crispy, non-greasy sardines.
- The recipe is best when sardines are fresh and filleted carefully to avoid bones.
- Breadcrumbs can be homemade for a fresher taste and better texture.
- This dish is traditionally served freshly made and enjoyed warm with lemon.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian, Mediterranean
- Diet: Halal
