Sardine Chip Recipe

Make the sauce

In a medium bowl, whisk together 1 cup crème fraîche, 2 tbsp prepared horseradish, 1 tbsp fresh lemon juice and 1 tsp Dijon mustard until smooth. Season with 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Taste and, if the horseradish is very sharp, stir in 1/2 tsp honey or maple syrup to balance. Cover and refrigerate at least 15 minutes to allow flavors to meld (can be made up to 24 hours ahead).

Prepare sardines

If using fresh sardines: rinse, remove heads (optional), gut, and butterfly/fillet them so you have thin boneless-ish pieces. Pat fillets dry with paper towels. If using high-quality canned sardines: drain well and gently pat dry; remove any large bones if desired, but small bones are edible.

Set up coating station

Place 1/4 cup flour in a shallow dish for dusting. In another bowl combine 3/4 cup flour and 1/4 cup cornstarch with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika; whisk to combine. If using panko for extra crispness, set 1/2 cup panko in a third shallow dish.

Make light batter

Fill a bowl with 1/2 cup cold sparkling water and add 4 ice cubes to keep it cold. Gradually whisk the cold sparkling water into the flour/cornstarch mixture until just combined; the batter should be thin—coating consistency but not heavy (add a splash more water if needed). Keep the batter cold by setting the bowl over another bowl with iced water or placing briefly in fridge.

Dust and coat sardines

Lightly dust each sardine fillet with the 1/4 cup flour, shaking off excess. Dip each fillet quickly into the cold batter so it is evenly coated, then (optional) press into panko breadcrumbs for extra texture, tapping off excess. Place coated fillets on a tray while you heat the oil.

Heat oil

Pour about 3 cups neutral oil into a deep skillet or pot to reach a depth of 1 to 1.5 inches. Heat oil over medium-high until it registers 350°F (175°C) on a thermometer or until a small drop of batter sizzles and rises to the surface immediately.

Fry sardine chips

Working in batches (do not overcrowd), gently lower coated sardine fillets into the hot oil. Fry until golden and crisp, about 1.5–2.5 minutes per side for small fillets (turn once if needed). For larger fillets, fry 2–3 minutes per side. The goal is crisp exterior and cooked-through fish. Use a slotted spoon or spider to transfer cooked sardine chips to a wire rack set over a baking sheet or paper towels to drain. Immediately season with a light sprinkle of salt.

Finish and serve

Arrange sardine chips on a platter. Garnish with finely chopped fresh chives and serve with lemon wedges and the chilled horseradish crème fraîche for dipping. Serve immediately while chips are hot and crisp.

If making ahead: the horseradish crème fraîche can be made 24 hours ahead. Sardine chips are best eaten immediately; re-crisp in a 375°F (190°C) oven for 4–6 minutes if necessary.