Crisp, golden fried sardines — simply floured and deep-fried until crunchy, served hot or cold with a wedge of lemon. A no-fuss taste of the Croatian coast.
Fresh fried sardines are coastal Croatian eating at its simplest and best — small fish rolled in flour and fried until shatteringly crisp. There's almost nothing to it, which is exactly the point: good fresh sardines need little dressing up. Served hot or cold with a squeeze of lemon, they're the taste of the Adriatic.
Prep 10 min
Cook 10 min
Total 20 min
Easy
Video
Preparation
- Wash the fish under the cold tap.
- Roll in the flour and deep-fry in oil until crispy.
- Lay on kitchen towel to drain off the excess oil, and serve hot or cold with a slice of lemon.
Tips from the ZestyPlate Kitchen
- Make sure the sardines are well dried before flouring so the coating sticks and crisps properly.
- Get the oil good and hot before frying for a crisp, non-greasy result.
- Don't overcrowd the pan — fry in batches so the oil stays hot.
- A generous squeeze of lemon at the end cuts the richness perfectly.
Frequently Asked Questions
For small, very fresh sardines many cooks fry them whole, but gutting and scaling gives a cleaner result. Ask your fishmonger to prepare them if unsure.
Small sardines fried crisp have soft, edible bones that many people eat. For larger ones, you may prefer to lift the fillets off.
The fish was likely too wet or the oil not hot enough. Pat them dry, flour just before frying, and make sure the oil is properly hot.
Simply lemon wedges, plus bread, a green salad or boiled potatoes. They're also lovely as part of a seafood spread.
