The canned sardines are coated in cornmeal and fried up in minutes for a delicious appetizer.
- Servings: 6
Photography: AMY NEUNSINGER
Source: Whole Living, November 2012
- 1 cup extra-virgin olive oil
- 2 (4.2-oz) cans sardines packed in olive oil, drained, split, and patted dry
- 1/2 cup fine cornmeal
- Coarse salt
- Lemon wedges, for serving
Heat oil in a high-sided medium skillet over medium heat. (Test temperature by adding a little cornmeal; the oil should bubble immediately.) Toss sardines in cornmeal until coated, shaking off excess.
Fry until golden brown and crisp, about 2 minutes per side. Transfer to a paper-towel-lined plate. Season with salt and serve with lemon.