Pan-Crusted Sardines (Printable Recipe)

Sardines get a tasty Italian topping with cheese, nutty bits, and fresh herbs, then pan-fried till super crisp.

# Ingredients You'll Need:

→ Sardines

01 - 8 butterflied sardines, bones removed (20 g each, 160 g total)
02 - 1/4 teaspoon fine sea salt
03 - 1/8 teaspoon ground black pepper
04 - 1/4 teaspoon smoked paprika
05 - 3 tablespoons extra virgin olive oil

→ Italian Crust

06 - 60 g panko breadcrumbs
07 - 1 garlic clove, finely minced
08 - 2 teaspoons toasted pine nuts, finely chopped
09 - 2 anchovy fillets, finely minced or 3/4 teaspoon anchovy paste
10 - 1 teaspoon baby capers, drained and finely chopped
11 - 1 teaspoon finely grated lemon zest
12 - 4 tablespoons finely grated pecorino cheese or parmesan
13 - 2 teaspoons fresh oregano, finely chopped or 1/2 teaspoon dried oregano
14 - 1 tablespoon extra virgin olive oil

→ Topping

15 - 4 teaspoons red onion, finely chopped
16 - 1 teaspoon large red chilli, deseeded and finely chopped
17 - 2 teaspoons fresh parsley, finely chopped

# Steps to Follow:

01 - Combine panko breadcrumbs, minced garlic, chopped toasted pine nuts, minced anchovies, chopped capers, lemon zest, finely grated pecorino cheese, chopped oregano, and extra virgin olive oil in a bowl. Mix thoroughly and spread the mixture onto a small plate.
02 - In a separate bowl, combine finely chopped red onion, chopped red chilli, and chopped parsley. Set aside.
03 - Pat sardine fillets dry with paper towel. Sprinkle both sides with fine sea salt and black pepper. Dust only the skin side with smoked paprika.
04 - Firmly press only the flesh side of each sardine into the Italian crust mixture; do not fully coat. Place sardines crust-side up on a plate. Repeat with remaining fillets.
05 - Heat 3 tablespoons extra virgin olive oil in a large non-stick skillet over medium-high heat. Arrange sardines skin-side down and fry for 60 seconds. Carefully turn fillets and cook crust side for 90 seconds until golden and crispy.
06 - Transfer cooked sardines to a plate, crust side up. Sprinkle generously with the prepared topping and drizzle with the remaining hot oil. Serve immediately, ideally with crostini and a fresh side salad.

# Extra Tips:

01 - Opt for fresh, boneless sardine fillets to minimize preparation time and ensure a delicate texture.
02 - Thin, white fish such as bream or herring may be substituted, but adjust cooking times for thicker fillets.
03 - To toast pine nuts, place in a dry skillet over medium heat and shake regularly until golden and fragrant.
04 - Anchovies provide umami and saltiness without overpowering with fishiness; substitute with anchovy paste or omit if desired.
05 - Do not press the crust onto both sides; a light coating ensures balance and optimal crispness.

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