Sardinas Fritas Recipe

Prepare sardines

Rinse cleaned sardines under cold water and pat dry very well with paper towels. Moisture prevents proper crisping, so allow them to sit on a rack or paper towel for a few minutes if needed.

Make dredge

In a shallow bowl or plate, combine the all-purpose flour, cornmeal (if using), 1 tsp salt, 0.5 tsp black pepper, and smoked paprika. Mix thoroughly so the spice is distributed evenly.

Heat oil

Pour vegetable oil into a large skillet so it covers the bottom by about 1/4 inch (roughly 1 cup). Heat over medium-high until shimmering and a pinch of flour sizzles instantly (about 350°F / 175°C).

Dredge and fry

Lightly season the sardines with the remaining 0.5 tsp salt and 0.25 tsp black pepper. Working in batches to avoid overcrowding, dredge each sardine in the flour mixture, shaking off excess. Carefully place into the hot oil in a single layer. Fry 2–3 minutes per side, until golden brown and crisp. Turn once with tongs or a spatula. Transfer cooked sardines to a wire rack or paper towel-lined plate to drain. Repeat with remaining sardines; adjust heat as needed so the oil stays hot but doesn’t smoke.

Finish

When all sardines are fried, sprinkle with a pinch of flaky salt (if available) and set aside briefly while you finish the salad. Serve with lemon wedges.

Prepare vegetables

Trim the base of the endives, separate leaves, and pat dry. Thinly slice the fennel (if using) and red onion. Combine endive leaves and arugula in a medium bowl. Add sliced fennel, sliced red onion, and drained capers.

Make dressing

In a small bowl or jar combine the lemon juice, Dijon mustard, honey (if using), remaining 1/2 tsp salt, 1/4 tsp black pepper, and 3 tbsp olive oil. Whisk or shake vigorously until emulsified.

Toss salad

Pour dressing over the endive mixture and toss gently to coat. Taste and adjust seasoning, adding a little more lemon or salt if needed.

Divide the dressed endive salad among four plates or serve family-style on a platter. Arrange the hot fried sardines on top or alongside the salad. Sprinkle chopped parsley and optional red pepper flakes over the sardines and salad. Serve immediately with lemon wedges for squeezing.