New This Month

Pan-Fried Sardines

The canned sardines are coated in cornmeal and fried up in minutes for a delicious appetizer.

  • Servings: 6


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


  1. 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.

  2. 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.


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