Pan-Fried Sardines with Lemon and Parsley Recipe
These Pan-Fried Sardines are a simple yet flavorful dish perfect for a quick meal or appetizer. Coated in a seasoned flour mixture and pan-fried until crispy, the sardines are served with fresh lemon wedges and parsley, reminiscent of classic tapas bar flavors. This recipe yields tender, golden sardines with a smoky paprika kick and a delightful crunch.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: Serves 2-3 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Spanish Tapas
Ingredients
Scale
Coating
- ½ cup Plain Flour
- 1 tsp Rock Salt and Toasted Garlic Salt (crushed; use regular salt if unavailable)
- 1 tbsp Smoked Paprika
- ½ tsp Pepper
Sardines
- 8 Sardines (Split open, Butterflied)
For Cooking & Serving
- Extra virgin olive oil, for pan-frying
- Lemon wedges, for serving
- Chopped Parsley, for garnish
Instructions
- Prepare the Coating: In a plastic bag or container, combine the plain flour, rock salt, toasted garlic salt, smoked paprika, and pepper. Mix well to evenly distribute the seasoning.
- Coat the Sardines: Add 1-2 sardines at a time to the seasoned flour mixture. Shake well to coat each sardine evenly. Remove them from the bag or container, and gently shake off any excess flour. Set aside the coated sardines on a plate.
- Heat the Pan: Place a large frying pan over medium heat and add enough extra virgin olive oil to coat the bottom. Allow the oil to heat until shimmering but not smoking.
- Pan-Fry the Sardines: Carefully place the sardines skin-side down into the hot oil. Fry them for about 1 to 2 minutes on each side, or until they are crisp and golden brown. Flip them gently to avoid breaking.
- Drain and Serve: Remove the sardines from the pan and place them on a paper towel-lined plate to absorb any excess oil. Arrange the sardines on a serving dish, garnish with chopped parsley, and serve immediately with fresh lemon wedges on the side.
- Enjoy: Pair these crispy sardines with a chilled bottle of beer for an authentic tapas experience at home.
Notes
- If you don’t have toasted garlic salt, regular salt can be used instead.
- Be gentle when flipping sardines to prevent them from breaking apart due to their delicate texture.
- You can adjust the amount of smoked paprika according to your preference for smoky flavor and spice.
- Serve immediately for the best crispy texture; reheating may soften the crust.
- These sardines are best enjoyed fresh but can be stored in the fridge for up to 24 hours and reheated lightly.
Keywords: Pan-fried sardines, tapas, smoked paprika sardines, crispy sardines, easy seafood recipe, Spanish appetizer
