Middle Eastern · Dinner
Crispy Fried Sardines (Keto)
Whole fresh sardines dredged in almond flour and pan-fried until the skin turns crackling-crisp, served with a lemon-garlic tahini dip and a bright parsley-sumac salad. Almond flour replaces breadcrumbs entirely, keeping carbs low while olive oil and tahini push the fat content high for a genuinely keto-friendly Middle Eastern classic.
$7
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
542Calories
27.8gProtein
44.6gFat
9.1gCarbs
1.4gSugar
3.8gFiber
1330mgSodium
102mgChol
7.9gSat Fat
720mgPotassium
260mgCalcium
4.1mgIron
8.5mcgVitamin B12
14mgVitamin C
gluten-free
low-carb
keto
Instructions
1
Prep
Pat sardines dry with paper towel. Season inside and out with salt, black pepper, and cumin. Mince the garlic and chop the parsley.
2
Dredge
Toss the seasoned sardines in almond flour on a plate, pressing gently so a thin coat sticks evenly to both sides.
3
Fry
Heat olive oil in a skillet over medium-high until shimmering. Fry sardines in a single layer for 3 minutes per side until skin crisps and flesh flakes easily.
4
Whisk
In a small bowl, whisk tahini, minced garlic, lemon juice, and water together into a smooth, pourable dip.
5
Toss
In a small bowl, toss arugula with chopped parsley and sumac.
6
Plate
Arrange crispy sardines on a plate alongside the parsley-sumac arugula salad and tahini dip in a small bowl for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz180g, about 6-8 small whole sardines, cleaned and gutted fresh sardines
- 1/2 cup56g almond flour
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp ground cumin
- 6 tbsp90ml olive oil, for frying
- 4 tbsp60g tahini
- 2 clove2 clove garlic
- 2 tbsp30ml lemon juice
- 4 tbsp4 tbsp parsley
- 1/2 tsp1/2 tsp sumac
- 22 small handful arugula
