Description
Tender sardines marinated in garlic‑herb olive oil, dredged in flour, egg, and breadcrumbs, then fried until crispy golden—finished with bright lemon for a fresh Italian appetizer or light seafood lunch.
Ingredients
1 lb (about 450 g) cleaned sardines (fresh or thawed frozen)
Juice of 1 lemon
¼ cup chopped fresh parsley
1 tsp dried oregano
2 cloves garlic, minced
Pinch of salt (+ extra for serving)
½ cup extra virgin olive oil, divided
1 cup (125 g) all‑purpose flour, for dredging
2 large eggs, beaten with a pinch of salt
1 cup breadcrumbs
Vegetable oil for frying (e.g. sunflower or peanut oil)
Instructions
Whisk together olive oil, lemon juice, parsley, oregano, garlic, and a pinch of salt in a large bowl. Add sardines and turn gently to coat. Cover and marinate in the refrigerator for 30 minutes
Remove sardines one by one from marinade, leaving herbs and garlic adhered. Dredge each first in flour, then dip into the beaten egg, and finally coat in breadcrumbs. Place on a plate and refrigerate until ready to fry
Heat about ½″ (12 mm) of vegetable oil in a skillet to roughly 350 °F (175 °C) — test with a cube of bread; it should sizzle and float immediately
Fry sardines in batches for 2–3 minutes per side or until golden brown and crispy. Drain on paper towels
Serve immediately with lemon wedges and a sprinkle of salt. Optionally serve with Italian salsa verde or a crisp summer salad
- Prep Time: 15 minutes
- Marinating Time:: 30 minutes
- Cook Time: 15 minutes
- Category: Main course
