Greek · Dinner
Fried Sardines
Small whole sardines, gutted and scaled, dredged in seasoned flour and shallow-fried until the skin crackles and the bones soften. Served with lemon wedges, parsley, and vinegar, a Greek taverna staple known as gavros tiganitos, crisp outside and tender within.
$7
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
478Calories
35.7gProtein
28.6gFat
19.2gCarbs
0.8gSugar
1.3gFiber
1340mgSodium
99mgChol
4.9gSat Fat
580mgPotassium
155mgCalcium
2.8mgIron
6.5mcgVitamin B12
18mgVitamin C
Goes well with
Greek White Wine (Assyrtiko or Savatiano)
local
Greek Coffee (Elliniko)
international
gluten-free-adaptable
protein-rich
low-carb
herb-salt
thirty-min-meals
hidden-gems
Instructions
1
Prep
Rinse the gutted sardines under cold water and pat dry with paper towels. Season both sides with salt and black pepper.
2
Dredge
Toss the sardines in flour on a plate, shaking off excess so only a thin coat clings to the skin.
3
Fry
Heat olive oil in a heavy skillet over medium-high heat until shimmering. Lay sardines in without crowding, frying 3 minutes per side until skin is golden-brown and crisp.
4
Plate
Lift sardines onto a plate lined with paper towels to drain briefly. Stir grated garlic into red wine vinegar, drizzle over sardines with parsley, and arrange lemon wedges alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz180g, about 8-10 small whole sardines fresh sardines, gutted and scaled
- 2/3 cup80g all-purpose flour
- 1/2 cup120ml olive oil, for shallow-frying
- 11 lemon, cut into wedges
- 2 clove2 clove garlic
- 2 tbsp2 tbsp parsley
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp red wine vinegar
