Food & Cooking Recipes Appetizers Pan-Fried Sardines 4.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print