Fried Sardines With Tomato Salad and Gremolata
These golden-fried sardine fillets pair perfectly with a fresh tomato salad that’s topped with a zesty gremolata.
Ingredients
- 2 4-oz. cans sardine fillets packed in spring water
- 1 large egg, beaten
- ¼ cup all-purpose flour (or gluten-free alternative)
- ¼ cup plus 1 tsp. extra-virgin olive oil, divided
- ½ cup finely chopped parsley
- 2 tsp. lemon zest
- 1 clove garlic, minced
- ½ tsp. coarse sea salt
- 3 medium tomatoes, thinly sliced
Directions
Sardine Fillets
STEP 1
Remove the sardine fillets from the can with care to ensure they stay mostly intact (it’s OK if they break into a few pieces), and gently pat dry with a paper towel.
STEP 2
Place the beaten egg and the flour in separate bowls near the sardines.
STEP 3
Place a heavy-bottomed pot or skillet over medium heat and add the ¼ cup of oil or enough to cover the bottom. Heat the oil until it’s shimmering.
STEP 4
Dip each sardine fillet in the egg, then coat with the flour.
STEP 5
Drop into the oil and fry until golden brown and crispy, about five to eight minutes, turning occasionally.
Gremolata
STEP 1
While the sardines are frying, make the gremolata. In a small bowl, mix the parsley, lemon, garlic, and salt with the remaining teaspoon of olive oil.
STEP 2
Slice the tomatoes and arrange on a plate, then top with the gremolata. Serve alongside the sardines.
Photographer: Terry Brennan; Food Stylist: Betsy Nelson.
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Kate Morgan is a Pennsylvania-based writer and recipe developer.
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