Posted on Leave a comment


 Fried medium sized sardines can be very filling and can be eaten on its own as a main especially when it the weather is hot and appetites are naturally suppressed. They fry best when they are fresh, frozen sardines once it has thawed doesn’t fry very well as it breaks apart easily in the hot oil.

Frying is more suited to small sardines whilst large sardines are best cooked by grilling. Your fresh sardines should have bright eyes, not milky looking and have silvery skin.

Recipe Type: fish
Cuisine: Mediterranean
Author: Yaa S. Fumanti
Prep time:
Cook time:
Total time:
Serves: 4
The scales of sardines are soft enough to fall off on its own but you can clear with a gentle brush with a knife.
  • 1 kg sardines
  • 30g tapioca or flour
  • pinch salt
  • ½ tsp black pepper
  • lemon cut into wedges
  • sunflower oil for deep frying
  1. add the salt and black pepper to your flour and set it aside
  2. set your oil on fire and heat till really hot
  3. there is no need to gut really small sardines but that is a personal choice, if you do you end up with a messy looking fried fish but ……
  4. wash and strain sardines and set them in a colander to dry
  5. toss all the sardines and flour together in a bag or bowl with a cover making sure all the sardines are covered in flour
  6. scoop sardines and drop them into the hot oil
  7. allow to fry for about 3 minutes turning them in the oil
  8. scoop out into a colander to drain the oil
  9. once all the sardines are fried and drained of the oil, serve with lemon wedges