These pan-fried Australian sardines are the perfect tapas dish to share with friends. Popular along the Spanish coast, this dish has been recreated by Sydney Seafood School and shot on GT Homewares plating by the talented Franz Scheurer. With simple, fresh ingredients, this Spanish inspired recipe is a must have for entertaining guests.
½ cup plain flour
1 tablespoon sweet smoked paprika (see notes)
1 teaspoon salt flakes, crushed
12 butterflied Australian sardines
Extra virgin olive oil, for pan-frying
Lemon cheeks, for serving
- Combine flour, salt and paprika in a plastic bag. Add sardines a couple at a time and shake to coat well. Remove from bag, shake to remove excess flour and set aside.
- Heat a large frying pan over a medium heat, add oil and, when hot, add sardines, skin-side down, and fry for a minute or 2 each side, until crisp and golden. Drain on paper towel.
- Serve immediately with lemon cheeks on the side.
Smoked paprika is available from specialty food stores and adds a lovely earthy aroma.
Alternative species: Garfish, school whiting.
Visit Sydney Seafood School for more great seafood recipes plus cooking tips, answers to FAQs and the full program of Seafood School cooking classes.