Fried Sardines With Tomato Salad and Gremolata

Pescatarian

These golden-fried sardine fillets pair perfectly with a fresh tomato salad that’s topped with a zesty gremolata.

By Kate Morgan | Experience Life

Makes4 servings
Prep Time15 minutes
Cook Time10 minutes

Ingredients
Directions

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.

Nutritional information

Photographer: Terry Brennan; Food Stylist: Betsy Nelson.

By Kate Morgan

Kate Morgan is a Pennsylvania-based writer and recipe developer.

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