Crispy Whole Fried Sardines with Savory Gravy
Nutritional value per serving
Calories350kcal
Carbs10gram
Fat20gram
Protein25gram
Ingredients
- Fresh whole sardines (cleaned, guts removed if not done by fishmonger)500 g
- All-purpose flour (for coating)60 g
- Salt (to taste)1 tsp
- Black pepper (freshly ground, to taste)0.5 tsp
- Ground paprika or cayenne pepper (optional, for mild heat)0.25 tsp
- Vegetable oil (for frying, such as canola or sunflower)500 ml
- Butter (for gravy)30 g
- All-purpose flour (for gravy)30 g
- Fish stock or water300 ml
- Garlic (minced)2 cloves
- Onion (finely chopped)1 small
- Lemon juice (freshly squeezed)1 tbsp
- Fresh parsley (chopped, for garnish)2 tbsp
This recipe for crispy whole fried sardines served with a savory homemade gravy is perfect for home cooks looking to enjoy flavorful seafood made easily and safely. Sardines are not only delicious but packed with nutrients. This recipe uses simple ingredients to create a crispy exterior and a tasty gravy that complements the sardines perfectly. Total cost for ingredients is approximately $8 or €7, £6, and ₹650, making it an affordable yet impressive dish. The total caloric content per serving is around 350 kcal. This dish fits well in a pescatarian diet and is moderately easy to prepare, taking about 35 minutes in total.
Preparation instructions
Prepare the sardines
1Ensure the sardines are cleaned properly with heads retained if preferred. Rinse them under cold water and pat dry thoroughly using paper towels to remove excess moisture. This helps achieve a crispier fry. Drying them well is important before dredging in flour.
Season and coat sardines
2In a shallow dish, mix the all-purpose flour with salt, black pepper, and paprika or cayenne pepper if using. Lightly coat each sardine in the flour mixture, shaking off any excess. This coating creates a crispy outside when fried.
Heat the oil
3Pour vegetable oil into a large frying pan to a depth of about 2 cm. Heat the oil over medium heat until it reaches approximately 180°C (350°F). Use a cooking thermometer for accuracy or test by dropping a pinch of flour into the oil; it should sizzle immediately.
Fry the sardines
4Carefully add the sardines in a single layer to the hot oil. Avoid overcrowding. Fry for about 3-4 minutes on each side or until the coating is golden brown and crispy. The sardines should reach an internal temperature of 63°C (145°F) to ensure safety. Remove with a slotted spoon and drain on paper towels.
Make the savory gravy
5In a separate saucepan, melt butter over medium heat. Add minced garlic and chopped onion, cooking until soft and translucent about 5 minutes. Stir in flour and cook for 2 minutes to make a roux, stirring constantly to prevent burning.
Add liquid and simmer
6Gradually whisk in fish stock or water, ensuring the mixture is smooth. Bring to a simmer and cook for 5-7 minutes until the gravy thickens. Stir occasionally to avoid lumps. Season the gravy with salt, pepper, and a squeeze of lemon juice for brightness.
Serve the dish
7Place the fried sardines on a serving plate and pour the savory gravy over them or serve it on the side. Garnish with freshly chopped parsley. Enjoy immediately while hot for the best flavor and texture.
Cooking Tips
-When buying sardines, choose fresh fish with clear eyes and a fresh sea smell. Avoid fish with a strong fishy odor.
-Keep raw sardines and their juices separate from other foods to avoid cross-contamination.
-If you don't have a thermometer, fry one sardine first to test oil temperature before frying the rest.
-For a healthier version, you can bake the coated sardines in a preheated oven at 200°C (400°F) for 10-12 minutes, turning halfway through.
-If you prefer thicker gravy, continue simmering it longer or add a slurry of flour and water to adjust consistency.
Equipment Needed
- Large frying pan or skillet
- Cooking thermometer (recommended for frying)
- Slotted spoon
- Saucepan for gravy
- Mixing bowls
- Whisk
- Paper towels
- Cutting board and knife
Shopping List with Approximate Costs
- [ ] Fresh whole sardines (500g) - $5.00. Choose firm, shiny fish with a fresh ocean smell.
- [ ] All-purpose flour (1 packet, you'll use about 90g total) - $0.50. Use plain flour suitable for frying and gravy.
- [ ] Salt and black pepper - pantry staples. Buy fresh ground pepper for better flavor.
- [ ] Ground paprika or cayenne pepper (optional) - $0.30. Adds a mild spicy kick.
- [ ] Vegetable oil (500ml) - $2.00. Use a neutral oil with a high smoke point like canola or sunflower.
- [ ] Butter (30g) - $0.50. Adds richness to the gravy.
- [ ] Garlic (2 cloves) - $0.20. Fresh garlic has the best aroma.
- [ ] Small onion - $0.30. Choose a firm, fresh onion.
- [ ] Fish stock or water - pantry staples. For a richer flavor, use fish stock.
- [ ] Lemon (for juice) - $0.50. Choose fresh lemons with firm skin.
- [ ] Fresh parsley (small bunch) - $0.80. Adds a fresh, herbal garnish.
Total approximate cost: $8.10
FAQ
Can I use frozen sardines for this recipe?
Yes, you can use frozen sardines. Make sure to thaw them completely in the refrigerator and pat them dry thoroughly before cooking to ensure the coating sticks well and the fish fries properly.
How do I know when the sardines are cooked safely?
Sardines should reach an internal temperature of 63°C (145°F) to be safely cooked. The flesh should be opaque and easily flake with a fork. Using a food thermometer is best for accuracy.
Can I make the gravy without onions and garlic?
Yes, if you prefer, you can omit onions and garlic or substitute with other aromatics like shallots or herbs. However, onions and garlic add great depth of flavor to the gravy.
What can I use if I don’t have fish stock for the gravy?
If you don’t have fish stock, you can use vegetable stock, chicken stock, or simply water with a little bit of fish sauce or soy sauce for added umami.
How do I avoid the sardines getting soggy when frying?
Make sure the sardines are well dried before dredging in flour, and ensure the oil is hot enough (around 180°C) to create a crispy coating quickly. Do not overcrowd the pan, and drain cooked sardines on paper towels immediately.