Middle Eastern · Dinner
Crispy Fried Sardines
Whole sardines are cleaned, dredged in seasoned flour and shallow-fried until the skin turns crackling and golden. Finished with sumac, garlic and lemon, they arrive with a tahini-parsley dip and a wedge of lemon, a coastal Levantine snack built on brininess, char and acid.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
412Calories
28.4gProtein
28.1gFat
18.2gCarbs
1gSugar
2.1gFiber
1089mgSodium
85mgChol
4.8gSat Fat
548mgPotassium
168mgCalcium
3.1mgIron
8.2mcgVitamin B12
13.8mgVitamin C
low-carb
low-calorie
mediterranean
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Pat sardines dry and season both sides with salt and black pepper on a plate.
2
Dredge
Mix flour and sumac on a plate, then coat each sardine lightly on both sides, shaking off excess.
3
Fry
Heat olive oil in a skillet over medium-high heat until shimmering. Fry sardines in a single layer 2–3 minutes per side until skin is golden and flesh opaque.
4
Plate
Scatter remaining garlic and parsley over hot sardines. Arrange on a plate with lemon wedge and tahini dip on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360gabout 5-6 small whole sardines sardine
- 60g60g all-purpose flour
- 1 tsp1 tsp sumac
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 90ml90ml olive oil, for shallow-frying
- 4 cloves4 cloves garlic
- 30ml30ml lemon juice, plus 1 lemon wedge to serve
- 30g30g tahini
- 2 tbsp2 tbsp parsley
- 30ml30ml water, to loosen the tahini dip
