Middle Eastern · Dinner
Crispy Fried Sardines (Gluten-Free)
Whole fresh sardines, gutted and butterflied, dredged in seasoned rice flour and fried until the skin turns crisp and golden. Served with lemon wedges, a garlic-cumin yogurt dip and parsley, this Middle Eastern classic delivers a briny, crunchy bite with bright citrus and warm spice.
$6
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
533Calories
32.6gProtein
31.8gFat
27.4gCarbs
2.3gSugar
1.9gFiber
1148mgSodium
161mgChol
6.3gSat Fat
610mgPotassium
180mgCalcium
3.1mgIron
6.5mcgVitamin B12
14mgVitamin C
gluten-free
gluten-free
Instructions
1
Prep
Rinse the sardines under cold water and pat dry thoroughly. Check that the belly cavity is fully cleaned with no innards remaining.
2
Dredge
Whisk the rice flour, cumin, smoked paprika, salt and black pepper together in a shallow bowl. Coat each sardine on both sides, shaking off excess flour.
3
Fry
Heat the vegetable oil in a small skillet over medium-high heat until a pinch of flour sizzles instantly. Fry the sardines for 2 to 3 minutes per side until the skin is deep golden and crisp.
4
Drain
Lift the sardines onto a paper-towel-lined plate and let rest 1 minute so excess oil drains off.
5
Whisk
In a small bowl, whisk together the grated garlic, plain yogurt and lemon juice until smooth and speckled.
6
Plate
Arrange the sardines on a plate, scatter the chopped parsley over the top, and serve with the yogurt dip and lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g whole fresh sardines, gutted and butterflied
- 2/3 cup80g rice flour
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp smoked-paprika
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black-pepper
- 1 cup240ml vegetable-oil, for frying
- 2 clove2 clove garlic
- 1/2 cup120g plain-yogurt
- 2 tbsp2 tbsp lemon-juice
- 2 tbsp2 tbsp parsley
- 22 lemon wedge, for serving
