Italian Crusted Sardines Recipe

Introduction

These Italian Crusted Sardines offer a deliciously crispy twist on a classic seafood favorite. Lightly spiced and topped with a zesty, flavorful mixture, they make an impressive appetizer or main dish. Perfect for enjoying fresh with simple sides or crusty bread.

Ingredients

• 8 butterflied sardines (20g each, total 160g)
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/4 tsp smoked paprika (substitute with normal or sweet paprika)
• 3 tbsp extra virgin olive oil
• 1/2 cup panko breadcrumbs
• 1 garlic clove, finely minced
• 2 tsp toasted pinenuts, finely chopped
• 2 anchovy fillets, finely minced (or 3/4 tsp anchovy paste)
• 1 tsp baby capers, drained and finely chopped
• 1 tsp lemon zest
• 4 tbsp pecorino cheese, finely grated (or parmesan)
• 2 tsp fresh oregano, chopped (or 1/2 tsp dried oregano)
• 1 tbsp extra virgin olive oil
• 4 tsp red onion, finely chopped (about 1/4 small onion)
• 1 tsp large red chilli, finely chopped and deseeded
• 2 tsp parsley, finely chopped

Instructions

1. Step 1: In a bowl, mix the Italian Crust ingredients: panko breadcrumbs, garlic, toasted pinenuts, anchovies, capers, lemon zest, pecorino cheese, and oregano. Spread the mixture evenly on a small plate.
2. Step 2: In a separate small bowl, combine the topping ingredients: extra virgin olive oil, red onion, red chilli, and parsley. Set aside.
3. Step 3: Pat the sardines dry with paper towels. Sprinkle salt and pepper on both sides of each sardine. Then sprinkle smoked paprika only on the skin side.
4. Step 4: Press the flesh side of each sardine firmly into the breadcrumb mixture on the plate. It’s fine if the crust doesn’t cover completely—that’s part of the texture. Place crusted sardines breadcrumb side up on a plate. Repeat with all sardines.
5. Step 5: Heat 3 tablespoons of extra virgin olive oil in a large non-stick skillet over medium-high heat. Add sardines skin side down and cook for 60 seconds.
6. Step 6: Carefully turn the sardines and cook crust side down for 90 seconds or until golden and crispy.
7. Step 7: Transfer the sardines to a serving plate with the crust side facing up. Spoon the prepared topping evenly over the sardines, then drizzle the remaining hot oil from the pan over everything to enjoy the sizzle.
8. Step 8: Serve immediately. These sardines are excellent with crostini for a tasty sardines-on-toast experience. See suggestions in the full post for complementary side salads.

Tips & Variations

• Use fresh sardines for the best flavor and texture; if unavailable, well-cleaned frozen sardines also work.
• Substitute anchovies with anchovy paste for convenience without losing the umami punch.
• For a milder version, reduce or omit the red chilli in the topping.
• Try swapping pecorino with parmesan if preferred or if pecorino is unavailable.

Storage

Italian Crusted Sardines are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 1 day. Reheat gently in a pan over low heat to preserve the crust’s crispiness, but avoid microwaving which may soften the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the sardines in advance?

You can crust the sardines and keep them refrigerated for a few hours before cooking, but it’s best to cook and serve them fresh for optimal texture and flavor.

What can I serve with these sardines?

They pair wonderfully with crusty bread or crostini, a simple green salad, or roasted vegetables. A squeeze of fresh lemon complements the flavors nicely.

Italian Crusted Sardines Recipe

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★★★★★

4.6 from 140 reviews

• Author: Isabella
• Total Time: 20 minutes
• Yield: Serves 4

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Description

These Italian Crusted Sardines feature butterflied sardines coated with a flavorful crust of panko breadcrumbs, pecorino cheese, toasted pinenuts, garlic, anchovies, capers, lemon zest, and herbs, pan-fried to crispy perfection. Topped with a spicy red onion, chili, and parsley mixture, they make a deliciously vibrant and satisfying appetizer or light meal, ideal served with crostini for classic sardines on toast.

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Ingredients

Scale 1x2x3x

Sardines

• 8 butterflied sardines (20g each, total 160g)
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/4 tsp smoked paprika (can substitute normal or sweet paprika)
• 3 tbsp extra virgin olive oil (for frying)

Italian Crust

• 1/2 cup panko breadcrumbs
• 1 garlic clove, finely minced
• 2 tsp toasted pinenuts, finely chopped
• 2 anchovy fillets, finely minced (or 3/4 tsp anchovy paste)
• 1 tsp baby capers, drained and finely chopped
• 1 tsp lemon zest
• 4 tbsp pecorino cheese, finely grated (or parmesan)
• 2 tsp fresh oregano, chopped (or 1/2 tsp dried oregano)

Topping

• 1 tbsp extra virgin olive oil
• 4 tsp red onion, finely chopped (~1/4 small onion)
• 1 tsp large red chili, finely chopped and deseeded
• 2 tsp parsley, finely chopped

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Instructions

1. Mix Crust: In a bowl, combine panko breadcrumbs, minced garlic, toasted pinenuts, anchovies, chopped capers, lemon zest, pecorino cheese, and oregano. Spread this mixture onto a small plate for easy coating.
2. Mix Topping: In a separate small bowl, stir together the extra virgin olive oil, finely chopped red onion, deseeded red chili, and parsley. Set aside to let flavors meld.
3. Prepare Sardines: Pat the butterflied sardines dry thoroughly with paper towels. Season both sides with salt and pepper, then sprinkle the skin side only with smoked paprika.
4. Crust Sardines: Firmly press the flesh side of each sardine into the prepared crumb mixture on the plate. The crust should coat the flesh but does not need to completely cover it. Place each crusted sardine crumb side up on a plate.
5. Pan Fry Sardines: Heat 3 tablespoons of extra virgin olive oil in a large non-stick skillet over medium-high heat. Once hot, add sardines skin side down. Cook for 60 seconds until the skin crisps, then carefully turn them over and cook the crust side for 90 seconds or until golden and crispy.
6. Topping & Oil Drizzle: Remove the sardines from the skillet onto a serving plate, crust side up. Spoon the prepared topping evenly over the sardines. Pour the remaining hot olive oil from the skillet over the sardines to add aroma and sizzle.
7. Serve Immediately: Enjoy the sardines right away while hot and crispy. They are ideal served with crostini to make classic sardines on toast. Complement with a fresh side salad as suggested in the recipe notes.

Notes

• Butterflying sardines means removing the backbone and flattening the fish open for easier cooking and crust coating.
• Panko breadcrumbs provide a light, crispy texture; regular breadcrumbs may be used but results will be less crunchy.
• To toast pinenuts, gently heat them in a dry pan until golden and aromatic.
• If anchovy fillets are unavailable, substitute with 3/4 tsp of anchovy paste for the same umami flavor.
• Baby capers add a salty tang; rinse if overly brined before chopping.
• Pressing the crust firmly but not covering the entire flesh side helps to keep the sardines moist and allows flavors to shine.
• Serving with crostini is recommended for the ultimate sardines on toast experience.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Italian

Keywords: Italian Crusted Sardines, Sardines Recipe, Pan-Fried Sardines, Appetizer, Seafood, Mediterranean