Fried Sardines

These little guys are the fucking business. They are a bit like fish and chips rolled into one bite-sized mouthful – so excellent in every way.

Sardines (or for an even smaller mouthful use whitebait) cost nearly nothing so you can eat loads without breaking the bank. Or if you wanted to break the bank you could eat absolutely millions.

Apparently they are also an excellent source of calcium as you eat the bones and all the flesh, ISN’T THAT JUST GREAT.

Fried Sardines

What you need:

  • Sardines – as many as you think you can eat without being sick
  • All purpose flour
  • Salt
  • Pepper
  • Lemon
  • Vegetable oil
  • Parsley


If your fish human hasn’t gutted the sardines for you, then you will have to spend a little bit of time prepping them. Ask them to do it for you if you ain’t into guts.

Grab your sardines and then a bowl for guts and a bowl for the de-gutted fish full of water.

Take a knife and slice through the belly from just below the head down towards the tail. Now chop off the head and pull the guts out of the belly cavity. Chuck the de-gutted body into the fresh water bowl. Do this to all of your fish. Then dry them all and leave in a new bowl ready to cook.

Next grab a large heavy bottomed pot and add in the oil. Enough so that the fish will be submerged, but not enough that you are going to be getting boiling oil spitting all over you like some fiery chav.

Next pour some flour out into a bowl with a good seasoning of salt and pepper. While your oil is heating up chuck all of the fish into the flour and give it a good mix with your hands so all of the fish is covered in the seasoned flour.

Test the oil by dropping in some flour. If it sizzles immediately it is ready. If not let it heat up a little more. Now drop in the fish one at a time so as not to splash and let it cook for about 4- 5 minutes.

Take the fish out with a sieve spoon and dry on some kitchen towel. Finally sprinkle over some lemon zest, salt and some freshly chopped parsley. Serve with a good helping of lemon wedges to squeeze all over.

As the bones are so tiny you can chomp the whole fish down, leaving just the tail. However, you can also eat this if you want what some call the crisp of the sea. I don’t think they are great and will be sticking to regular crisps.


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