Crispy Fried Sardines with Cornmeal Recipe
Crispy and flavorful Fried Sardines made with fresh, gutted sardines coated in a seasoned cornmeal batter and fried to golden perfection using light olive or sunflower oil. This simple yet delicious dish is perfect as a savory snack or main course, showcasing the natural taste of sardines with a crunchy texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Seafood
- Method: Frying
- Cuisine: Mediterranean
Ingredients
Fish
- 1 kilogram fresh sardines, cleaned and gutted
Batter
- 200 grams cornmeal
- 1½ teaspoons salt
Frying
- 150 ml light olive oil or sunflower oil
Instructions
- Prepare the sardines: Rinse the gutted sardines under cold water and pat them dry thoroughly with paper towels to ensure they fry crisp without excess moisture.
- Mix the coating: In a shallow bowl, combine the cornmeal and salt evenly, ensuring the seasoning is well distributed.
- Coat the sardines: Dredge each sardine in the cornmeal mixture, turning to coat both sides completely, pressing lightly so the coating adheres well.
- Heat the oil: Pour the light olive oil or sunflower oil into a deep frying pan or skillet and heat over medium-high heat until hot but not smoking, approximately 170-180°C (340-355°F).
- Fry the sardines: Carefully place the coated sardines into the hot oil in a single layer without overcrowding. Fry for about 3-4 minutes per side or until the fish are golden brown and crispy.
- Drain and serve: Remove the sardines with a slotted spoon and place them on paper towels to drain excess oil. Serve immediately while hot and crispy.
Notes
- Use fresh sardines for best flavor and texture.
- Make sure oil temperature is right to avoid greasy or undercooked fish.
- The cornmeal coating adds an enjoyable crunch and slight sweetness.
- Serve with lemon wedges or your favorite dipping sauce for added zest.
- Leftover fried sardines can be stored refrigerated for 1-2 days but are best eaten fresh.
