Sardines with crisp paprika crumbs

Sardines with crisp paprika crumbs

By Mary Cadogan
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(4 ratings)
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Prep: 5 mins Cook: 5 mins

Easy

Serves 2
These sardines are perfect for a light summery meal with friends

Nutrition and extra info

Nutrition: per serving

  • kcal349
  • fat19g
  • saturates4g
  • carbs13g
  • sugars2g
  • fibre1g
  • protein32g
  • salt0.69g
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Ingredients

  • 4-6 sardines, depending on size
    Sardine

    Sardine

    sar-deen

    Sardines are named after the island of Sardinia, where they were once found in abundance. Found…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic cloves, crushed
  • 1 thick slice bread, blitzed into crumbs
  • 1 tsp paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • handful flat-leaf parsley, chopped
  • lemon or lime wedges, to serve
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

Method

  1. Heat grill or light the barbecue. Season the sardines inside and out, then grill or barbecue for 5 mins until cooked through.

  2. Meanwhile, heat the oil in a frying pan. Fry the garlic for 1 min, add the crumbs and paprika, then fry over a fairly high heat, stirring until the crumbs are crisp. Stir in the chopped parsley. Serve the sardines scattered with the crumbs and lemon or lime wedges. Great with a fresh salad, or Italian spinach.

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Comments, questions and tips

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lizleicester
2nd Jun, 2017
3.05
Got A N Other to decapitate the little beasties and dusted them with flour, salt and pepper but they were still not worth the effort. I think I'll stick to having them cooked for me on a Mediterranean beach!!
janehofmeyr
14th Mar, 2012
5.05
A very tasty recipe. I have not eaten good sardines in years, but these tasted far, far better than the little sardines that come in tins. I will definitely be making this again.
pmatthews
12th Sep, 2009
This recipe is great. I make the crumbs in bulk, freeze them and then they're ready to elevate barbequed sardines to supper party standard quickly.
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