Vary the fillet of fried fish: sardines are easy to buy at the market, cheap and tasty. Breaded in cornmeal, it gets a crunchy cone on the outside and stays moist on the inside. And fried whole, with the tail.


4 fresh sardines with skin, clean and open

½ cup (tea) of cornmeal

½ lemon broth

Freshly ground salt and pepper

olive oil for frying

Lemon slices to serve


Place the sardines in a serving dish, drizzle with the lemon juice and season with salt and pepper to taste. Leave at room temperature while separating the other ingredients.

Place the cornmeal on a plate, season with salt and mix. Line a platter with paper towels.

Heat a frying pan with about ⅓ cup of tea to heat over medium heat – the amount of oil may vary depending on the size of the frying pan, use just enough to cover the bottom.

Remove 2 sardines from the seasoning and let the excess lemon juice drain. Pass the cornmeal, dusting well on both sides – press gently with your hands to stick.

When the oil is hot, gently place the breaded sardines. Leave for about 3 minutes until golden brown.

With a slotted spoon, turn to brown the other side evenly. Meanwhile, dust the remaining sardines.

Transfer the golden sardines to the platter lined with paper towels and fry the rest. Serve afterwards with lemon wedges.


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