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Marinated Fried Sardines

Prep30 min
Cook10 min
Total40 min
Yield4 portions
LevelBeginner
 
 
About This Recipe

Sardine schools are omnipresent along the Cantabria coast and are named after the island of Sardinia, where they were once found in abundance. Marinated Fried Sardines combine fresh sardines with a tangy vinegar and garlic marinade before being lightly fried for a crispy, flavorful dish. The lemon zest adds a refreshing aroma, and the quick […]

Scale This Recipe

Servings

Ingredients

Units
  • 1 lb sardines cleaned, — with heads, tails, and fins removed
  • 0.5 cup water
  • 0.5 cup red wine vinegar
  • 4 cloves garlic, — minced
  • 2 teaspoons dry oregano
  • 2 medium bay leaves
  • 0.25 teaspoon salt, — to taste
  • 0.13 teaspoon ground black pepper, — to taste
  • 0.25 cup , — for dusting
  • 0.25 cup , — for pan-frying
  • 2 medium eggs, — lightly beaten with 2 teaspoons water
  • 1 medium lemon, — the zest cut into julienne, then cut into wedges

Instructions

  1. 1
    the sardines by cutting off the heads and gutting them. Then, lay the sardines cavity side down and gently thump along the backbone with a wooden spoon. If resistant, use a knife. Turn them over, and the whole spine and ribcage should pull out leaving a perfect double fillet. Clean under cold running water, rinse and pat dry with paper towels.
  2. 2
    In a shallow bowl large enough to hold the sardines, combine the water, vinegar, garlic, oregano, bay leaves, salt, and pepper. Place the sardines skin-side up in this mixture and for a couple of hours, refrigerated.
  3. 3
    the sardines well on paper towels and fold them back together. Dust with flour.
  4. 4
    Heat the oil at least 1/2-inch deep to about 380 degrees. Coat the sardines with the beaten egg and place directly in the hot oil. Season lightly with salt and pepper. Fry until golden, drain, and reserve on a platter. Fry the lemon zest in the pan, pour over the sardines and serve hot with lemon wedges.
Techniques in this recipe
Marinating
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Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot
Chef's Notes

Garlic burns fast and turns bitter — add it after the onions have softened, not at the start. If you'd like to go deeper, Professional Vegetable Cuts covers this in full.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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