why make this recipe
Spanish-Style Fried Sardines offer a tasty and unique dish that highlights the delicate flavor of sardines. They are simple to prepare and are a great way to include healthy fish in your diet. The combination of crispy coating and the creamy garlic aioli makes them even more delicious. This dish is perfect as an appetizer or a light meal, and it brings a taste of Spain right to your kitchen.
how to make Spanish-Style Fried Sardines
Ingredients:
- 1/4 cup extra virgin olive oil
- 2 cans small sardines in olive oil (4 oz / 120 grams each)
- 1/3 cup all-purpose flour (40 grams)
- 2 cage-free organic eggs
- 1 tbsp chopped fresh parsley (4 grams)
- 1/2 cup low-fat mayonnaise (120 grams)
- 2 cloves garlic
- 1 tsp lemon juice (5 ml)
- 1 tbsp extra virgin olive oil (15 ml)
- Sea salt & black pepper
- 1 lemon
Directions:
- Heat a large fry pan over medium heat and add the extra virgin olive oil.
- Gently drain the sardines into a fine sieve over a bowl. Shake off any excess olive oil gently, so they don’t break apart.
- In a bowl, crack the eggs, add the chopped parsley, and season with sea salt and black pepper. Whisk this mixture together.
- In another bowl, pour in the flour.
- Coat each sardine first in the flour and then in the egg wash.
- Place the coated sardines in the hot fry pan, ensuring they are in a single layer. Cook them in batches to avoid crowding the pan.
- Fry the sardines for 2 minutes on each side or until they turn golden brown. Once done, transfer them to a plate lined with paper towels.
- To make the garlic aioli, mix the mayonnaise in a bowl. Finely grate the garlic cloves into the mayonnaise, squeeze in the lemon juice, add the extra virgin olive oil, and season with a hint of sea salt and black pepper. Whisk until the sauce is creamy.
- Serve the aioli in a dish and arrange the fried sardines around it. Garnish with lemon wedges and enjoy!
how to serve Spanish-Style Fried Sardines
These fried sardines can be served warm or at room temperature. They are perfect as a starter for a meal or as a snack with drinks. The creamy garlic aioli complements the sardines wonderfully, adding extra flavor.
how to store Spanish-Style Fried Sardines
If you have leftovers, store them in an airtight container in the fridge. The fried sardines are best eaten fresh on the same day, but they can last for 1-2 days in the refrigerator. Reheat them gently on a pan to regain some of their crispiness.
tips to make Spanish-Style Fried Sardines
- Use fresh sardines if possible, but canned sardines are convenient and still tasty.
- Be careful not to overcrowd the pan; this helps to fry the sardines evenly and keeps them crispy.
- Experiment with different herbs or spices in the egg wash for a unique flavor twist.
variation
You can add spices like smoked paprika or chili flakes to the flour for a spicy kick. Additionally, you may use different types of fish if sardines are not available.
FAQs
Can I use other types of fish in this recipe?
Yes, other small fish like anchovies or mackerel can work well as substitutes.
Is this dish gluten-free?
No, traditional flour is not gluten-free. You can use a gluten-free flour blend if you need a gluten-free option.
Can I prepare the aioli in advance?
Yes, you can make the garlic aioli a day ahead. Just store it in the fridge in an airtight container and give it a good stir before serving.
Spanish-Style Fried Sardines
Ingredients
For the Fried Sardines
- 1/4 cup extra virgin olive oil for frying
- 2 cans small sardines in olive oil (4 oz / 120 grams each) drained and set aside
- 1/3 cup all-purpose flour (40 grams) for coating
- 2 cage-free organic eggs for the egg wash
- 1 tbsp chopped fresh parsley (4 grams) for egg wash
- Sea salt & black pepper to taste
For the Garlic Aioli
- 1/2 cup low-fat mayonnaise (120 grams)
- 2 cloves garlic finely grated
- 1 tsp lemon juice (5 ml)
- 1 tbsp extra virgin olive oil (15 ml)
To Serve
Instructions
Preparation
- Heat a large fry pan over medium heat and add the extra virgin olive oil.
- Gently drain the sardines into a fine sieve over a bowl, shaking off any excess olive oil gently to avoid breaking them.
- In a bowl, crack the eggs, add chopped parsley, and season with sea salt and black pepper. Whisk this mixture together.
- In another bowl, pour in the flour.
Cooking
- Coat each sardine first in the flour and then in the egg wash.
- Place the coated sardines in the hot fry pan, ensuring they are in a single layer. Cook them in batches to avoid crowding the pan.
- Fry the sardines for 2 minutes on each side or until they turn golden brown. Once done, transfer them to a plate lined with paper towels.
Making the Aioli
- To make the garlic aioli, mix the mayonnaise in a bowl.
- Finely grate the garlic cloves into the mayonnaise, squeeze in the lemon juice, add the extra virgin olive oil, and season with a hint of sea salt and black pepper. Whisk until the sauce is creamy.
Serving
- Serve the aioli in a dish and arrange the fried sardines around it. Garnish with lemon wedges and enjoy!