This Summertime Salad with Panko-Fried Sardines features crispy fried sardines, fresh corn, stone fruit, and a homemade mustard-lemon dressing using sardine oil for extra flavor. A bright and flavorful dish perfect for warm days!
Fishwife Little Sardines
This Summertime Salad with Panko-Fried Sardines features crispy fried sardines, fresh corn, stone fruit, and a homemade mustard-lemon dressing using sardine oil for extra flavor. A bright and flavorful dish perfect for warm days!
Fishwife Little Sardines
- • 1 heaping teaspoon of mustard
- • ½ lemon juiced
- • 1 clove of garlic finely minced
- • 1 can of “liquid gold” (the oil from the sardine can)
- • Salt and Pepper
- • 1 head of Romaine lettuce roughly chopped
- • 1 ear of fresh corn removed from cob
- • 1 stone fruit of your choice sliced thin
- • 1 tomato sliced
- • A couple other fun vegetables chopped to their desired size (think: snap peas, cucumber, radish, green onion, carrot, etc etc etc)
- • 1 can FISHWIFE Sardines
- • ⅓ cup panko (or any bread crumb will do)
- • ⅓ cup flour
- • 1 egg
- • 1 tablespoon of finely chopped parsley
- • Salt and Pepper
- • ¼ cup grapeseed oil
- Dressing Whisk all of these ingredients together until creamy and emulsified. Set aside while you make the salad. If you want it less “fishy” substitute olive oil for the oil from the can - but really you should just get down with the fishy vibes of this salad
- Summertime Salad Get your Summertime Salad ready and set it to the side while you fry your sardines. I recommend using a large shallow bowl or plate so that you can spread the ingredients out - it will look lovely and be a perfect landing pad for the stars of the show...ie our little fried fishy friends.
- Do not Panic! You are about to fry. For some reason this puts the fear into many. I am here to tell you it will be fine. You will do great!
- Start with 3 shallow small bowls or plates.
- Bowl 1 - Add flour and season with a little salt and pepper.
- Bowl 2 - Crack your egg and whisk until completely combined.
- Bowl 3 - Is for your panko and chopped parsley.
- GENTLY coerce the sardines from the can - trying to keep them whole (if they break, it’s fine, they will get breaded and fried up either way!)
- In the order written above, drop your sardines into Bowl 1 for a light flour dusting, then into Bowl 2 to get goopy with egg, and finally into Bowl 3 so the panko can form a crispy crunchy crust.
- Heat your oil in a pan to medium heat. When it starts to shimmer, drop the heat to medium low and carefully place your sardines into the hot oil.
- Allow them to get nicely browned (1-2 minutes) on one side, then flip to finish browning on the other side (another 1-2 minutes).
- Remove to a paper towel lined plate and set aside.
- The moment of truth! Time to DRESS that salad and scatter your crunchy panko sardine babies abound. Add an extra squeeze of lemon over the top and dig in for a good time.
Fishwife Little Sardines
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