Sardine Chips Recipe

Make the crème fraîche

In a medium bowl combine 1 cup crème fraîche, 2 tsp prepared horseradish, 1 tsp fresh lemon juice, 1 tbsp finely chopped chives and 1/2 tsp Dijon mustard. Whisk until smooth.

Season with 1/4 tsp sea salt and 1/4 tsp freshly ground black pepper. Taste and adjust horseradish (add up to another 1 tsp if you prefer more heat) and lemon for brightness. Cover and chill in the refrigerator while you prepare the sardine chips so flavors meld (at least 15 minutes).

Prepare sardines

Open 6 small canned sardines and drain oil into a bowl (reserve oil for another use). If sardines are whole with heads/backshells removed, leave them whole; if large fillets, cut into 2–3 bite-sized pieces so they will fry evenly. Pat sardines dry on paper towels to remove excess surface moisture.

Make light batter

In a shallow bowl whisk together 1 tablespoon all-purpose flour and 1 teaspoon cornstarch. Add 4 tablespoons cold sparkling water and 1 egg white. Whisk briefly until just combined; a few small lumps are fine. Keep batter cold — place bowl over another bowl with ice if your kitchen is warm.

Prepare coating

In a separate shallow dish combine 1 cup panko breadcrumbs with 2 teaspoons grated Parmesan (optional), 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Spread breadcrumbs in an even layer for easy dredging.

Coat sardines

Working one at a time, lightly dust each sardine piece in a pinch of extra flour (this helps the batter adhere), shake off excess, dip into the cold batter to coat evenly, then press into the breadcrumb mixture until well covered. Place coated sardines on a tray and let rest 5 minutes to allow coating to adhere.

Heat oil

Pour about 2 cups neutral oil into a heavy skillet or Dutch oven to reach a 1–1.5 inch depth. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 30–40 seconds. Maintain temperature around 325–350°F (160–175°C) during frying.

Fry sardine chips

Fry the coated sardines in small batches (do not overcrowd) for about 2–3 minutes per side, turning once, until golden brown and crisp. Smaller pieces may take less time; adjust accordingly. Use a slotted spoon to transfer to a paper towel–lined rack to drain and sprinkle immediately with a light pinch of sea salt.

Serve

Arrange sardine chips on a platter with lemon wedges and chilled horseradish crème fraîche. Serve hot so chips remain crisp; provide the crème fraîche for dipping.

Leftover and tip: If you need to hold chips briefly, keep them on a wire rack in a 200°F (95°C) oven for up to 15 minutes to stay warm and crisp. Avoid stacking to prevent sogginess.