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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
