Emilie Meyer
Frying canned sardines is a quick and easy way to make a delicious, protein-rich, and budget-friendly meal. Canned sardines are rich in omega-3 fatty acids, which are essential healthy fats that help prevent heart disease and improve cardiovascular health. They are also a great source of protein, calcium, minerals, and vitamins. To fry canned sardines, you can coat them in cornmeal, flour, or breadcrumbs, and then fry them in olive oil or the oil from the can in a pan over medium to medium-high heat until golden brown and crisp. You can also make a garlic mayo aioli to serve with the sardines, and they can be served hot or at room temperature.
Characteristics and Values table for pan-frying canned sardines:
| Characteristics | Values |
|---|---|
| Nutrition | Omega-3 fatty acids, protein, calcium, minerals, vitamins |
| Benefits | Budget-friendly, quick and easy to make, flavorful |
| Equipment | Large pan, stovetop, sieve, bowls, fork |
| Ingredients | Sardines, olive oil, cornmeal/breadcrumbs/flour, spices, egg, lemon, aioli/mayonnaise, garlic, cider vinegar |
| Process | Drain sardines, shake off excess oil, coat in cornmeal/breadcrumbs/flour, dip in egg, fry for 2 minutes per side, season and serve |
| Tips | Keep windows open during cooking to prevent lingering smells, serve hot or at room temperature, store leftovers in an airtight container for up to 3 days |
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What You'll Learn
Drain sardines and shake off excess oil
When preparing canned sardines for pan-frying, it is important to drain the excess oil from the can. To do this, gently pour the contents of the can into a fine sieve placed over a bowl. This will allow the oil to separate from the sardines and collect in the bowl. Be careful not to break apart the sardines during this process. Once the sardines are drained, you can further remove any remaining excess oil by gently shaking the sieve or patting the sardines with a paper towel.
It is important to remove the excess oil from the sardines before pan-frying to prevent the oil from becoming too hot and smoking in the pan. Additionally, removing excess oil can help the coating adhere better to the sardines, resulting in a crispier texture.
If you are using sardines packed in olive oil, you may want to retain the oil for other purposes. For example, olive oil from canned sardines can be used as a salad dressing or for cooking vegetables. However, if you are using sardines packed in a different type of oil or if the oil has a strong sardine flavour, you may choose to discard it.
After draining and shaking off the excess oil, you can proceed with the next steps in your pan-fried sardine recipe. This may include coating the sardines in a dry mixture, dipping them in an egg wash, or marinating them before placing them in the hot frying pan.
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Prepare an egg wash with spices
To prepare an egg wash with spices, you'll first need to decide on the spices you want to use. Common spices and herbs used in egg wash include dried parsley, onion powder, Italian seasoning, garlic powder, red chilli flakes, oregano, salt, and black pepper. You can also add a pinch of copycat Lawry's seasoned salt or grated cheese. For a sweet egg wash, you can add cinnamon, sugar crystals, or natural sugars like maple syrup or agave nectar.
Once you've selected your spices, crack an egg into a bowl, being careful to avoid getting any shell fragments into the mixture. Add your chosen spices to the bowl, along with about one tablespoon of water or milk. The choice between water and milk will slightly alter the texture and colour of the coating—water typically results in a crisper crust, while milk can make it richer and slightly softer. You can also use a combination of both water and milk.
Use a whisk or a fork to beat the egg and liquid together until they are well combined and you no longer see streaks of egg white. You can also add a small amount of flour to the mixture, as this is sometimes done when preparing an egg wash for frying. Your egg wash is now ready to use! Remember to wash any brushes, dishes, and your hands after using egg wash, as it contains raw egg, which may carry salmonella bacteria.
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Coat sardines in flour, then egg wash
To coat sardines in flour and then egg wash, first prepare your flour and egg wash mixtures. In a shallow bowl, combine flour with your desired spices and seasonings. Common choices include garlic powder, red chili flakes, oregano, salt, and pepper. In a separate bowl, whisk together eggs, water, and a small amount of flour.
Next, take each sardine and gently coat it with the flour mixture. Use a fork to carefully dip and turn the sardines so that they are evenly coated. After this, dip the floured sardines into the egg wash. Make sure that the sardines are completely covered in the egg mixture.
Once your sardines are coated in the egg wash, they are ready to be placed into the hot frying pan. Cook the sardines in batches to avoid overcrowding the pan. Fry each batch for about 2 minutes per side, or until they are golden brown and crispy.
As an optional step, you can also prepare a cornmeal coating for the sardines before frying. Simply toss the coated sardines in cornmeal until they are evenly coated, shaking off any excess. Frying sardines coated in cornmeal will give them an extra crispy texture.
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Fry for 2 minutes on each side
Frying canned sardines is a quick and easy way to make a nutritious meal. The frying process only takes a few minutes, but there are a few steps to follow to ensure the sardines are cooked properly and safely.
Firstly, heat oil in a pan over medium heat. You can use olive oil, or if your sardines are packed in oil, you can use that. Test the temperature by adding a little cornmeal; if it bubbles immediately, the oil is ready.
Next, prepare the sardines. Drain the cans of sardines into a fine sieve, then gently shake off any excess oil. Be careful not to break the sardines apart. If you want to remove the bones, use your thumbs to take them out, leaving the tails intact.
Now it's time to fry! Carefully place the sardines in the hot oil, making sure they are in a single layer and not overcrowded in the pan. Fry for 2 minutes on each side or until golden brown and crisp. You may need to cook the sardines in batches.
Once the sardines are cooked, transfer them to a plate lined with paper towels to absorb any excess oil. Season with salt and serve with lemon, or aioli for a Spanish-style dish. Enjoy!
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Serve with lemon or aioli
To pan-fry canned sardines, heat oil in a skillet over medium heat. Coat the sardines in cornmeal, flour, or a mixture of egg and flour, and fry until golden brown and crisp.
Serve with lemon
Slice a lemon into wedges and serve alongside the sardines. You can also add a bit of lemon zest to the flour mixture before frying the sardines for a bright burst of flavor.
Serve with aioli
Aioli is a sauce made from mayonnaise, garlic, and lemon juice. To make it, combine pressed garlic and lemon juice in a small bowl, sprinkle with salt, and let the mixture rest for 10-15 minutes. Then, strain out the garlic and stir the garlicky lemon juice into the mayonnaise. You can also add Dijon mustard to the garlic and lemon juice mixture before adding the mayonnaise. Aioli can be served as a dipping sauce or spread on a sandwich.
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Frequently asked questions
Yes, you can fry sardines in a pan.
To fry canned sardines, you will need a can of sardines, flour, eggs, olive oil, spices, and citrus.
First, drain the sardines and shake off any excess olive oil. Then, coat each sardine with flour and then egg wash. Next, heat oil in a pan and fry the sardines for about 2 minutes on each side or until golden brown. Finally, transfer the fried sardines to a plate lined with paper towels and serve.
Fried canned sardines can be served as an appetizer with lemon wedges and aioli, or as part of a main course with a simple arugula and spinach salad.
It is recommended to keep the kitchen windows open while cooking to prevent the sardine scent from lingering in the home. Additionally, if you want to keep the fried sardines warm after cooking, you can cover them with foil and place them in a preheated oven at its lowest setting.
