Food & Cooking Recipes Appetizers Pan-Fried Sardines By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: AMY NEUNSINGER Servings: 6 The canned sardines are coated in cornmeal and fried up in minutes for a delicious appetizer. Ingredients 1 cup extra-virgin olive oil 2 (4.2-oz) cans sardines packed in olive oil, drained, split, and patted dry ½ cup fine cornmeal Coarse salt Lemon wedges, for serving Directions 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. Print