This canned sardine recipe turns simple tinned sardines into crispy, golden fried sardines with a rich garlic tomato sauce. It is quick, budget-friendly, and honestly… such a delicious little surprise.
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Check out my crispy fried sardines recipe video below to see exactly how I make these golden, crispy bites step by step… It’s so satisfying to watch! 😊 And if you enjoy easy canned sardine recipes and quick budget-friendly meals, don’t forget to like the video and subscribe for more!
Why you’ll love these crispy fried sardines
These crispy fried sardines are perfect when you want something cheap, quick, and actually exciting to eat. They work as a snack, an appetizer, or a simple dinner with bread, rice, or salad on the side.
I love this recipe because it makes canned sardines feel fun instead of boring. They come out golden, crisp, savory, and so satisfying… the kind of little bite you keep reaching for.
Texture + flavor
The coating is light and crisp, not thick or heavy. The sardines inside stay soft, rich, and tender.
The tomato sauce adds garlic, paprika, and a little tangy sweetness from the tomato. It balances the richness of the fish and makes every bite taste brighter.
What you’ll need to make these crispy fried sardines
For the tomato sauce
- 2 tablespoons olive oil
- 4 to 5 garlic cloves, minced
- 1 teaspoon paprika
- 1 cup tomato sauce (about 245 g)
- 1 teaspoon dried parsley
For the sardines
- 2 cans of sardines, drained well
- 1 large egg
- Salt, to taste
- Black pepper, to taste
- 1/4 cup all-purpose flour (about 30 g)
- 1/4 cup breadcrumbs (about 25 g)
- 1/2 teaspoon garlic powder
- Oil, for frying
Equipment
- Frying pan
- Small bowl
- 2 shallow plates
- Sieve or strainer
- Tongs or a spatula
- Paper towel-lined plate
Let me show you how I make these crispy sardines
Step 1: Mince the garlic
Take 4 to 5 cloves of garlic and mince them finely. Small pieces soften quickly and blend into the sauce better.
Step 2: Start the sauce
Add 2 tablespoons of olive oil to a frying pan over medium heat. Add the minced garlic and stir for about 30 seconds, just until fragrant.
Do not let the garlic brown, because browned garlic can taste bitter.
Step 3: Add paprika and tomato
Add 1 teaspoon paprika and stir for a few seconds. Add 1 cup tomato sauce and mix until smooth.
If using tomato paste, mix 3 tablespoons of tomato paste with 6 tablespoons of water first, then add it to the pan.
Step 4: Finish the tomato sauce
Add 1 teaspoon dried parsley and stir it in. Let the sauce cook for about 1 minute, until slightly thicker, then turn off the heat.
Note: Keep the sauce warm, but not boiling hot. Very hot sauce can soften the crispy coating when served.
Step 5: Drain the sardines
Drain 2 cans of sardines very well. Place them in a sieve for about 1 minute so the extra liquid drips off without too much handling.
Top Tip: Use larger whole sardines if you can. They are much easier to coat, turn, and fry without breaking.
Step 6: Prepare the egg
Crack 1 large egg into a bowl. Add salt and black pepper to taste, then whisk until smooth.
Step 7: Prepare the breadcrumbs and flour
Add 1/4 cup breadcrumbs to a shallow plate. Mix in 1/2 teaspoon garlic powder.
Add 1/4 cup all-purpose flour to another plate and spread it out.
Step 8: Flour the sardines
Gently place one sardine into the flour. Coat both sides lightly, then shake off the extra flour.
Top Tip: Keep the flour layer thin. Too much flour can make the coating feel dry instead of crisp.
Step 9: Dip in egg
Dip the floured sardine into the egg mixture. Turn it carefully so both sides are coated, then let the extra egg drip back into the bowl.
Step 10: Coat with breadcrumbs
Place the sardine into the breadcrumbs. Gently sprinkle breadcrumbs over the top, then carefully turn it over and coat the other side.
Press very lightly so the breadcrumbs stick without breaking the sardine.
Step 11: Fry the sardines
Add enough oil to cover the bottom of a frying pan. Heat over medium heat.
Carefully place the coated sardines into the hot oil with a little space between each one. Fry for about 2 minutes on the first side, until golden and crisp around the edges.
Turn gently and fry for about 2 more minutes on the second side.
Note: Canned sardines are already cooked. You are only crisping the outside and warming them through.
Step 12: Serve
Transfer the fried sardines to a paper towel-lined plate for a few seconds. Serve warm with the tomato sauce.
So crispy, so savory, and super delicious.
Related Recipe: If you like this easy sardines recipe, then check out my tuna and potato patties recipe too. They are simple, crispy on the outside, soft inside, and perfect for a quick, budget-friendly dinner.
Crispy fried sardines made with canned sardines
These crispy fried sardines are golden on the outside, soft inside, and seriously hard to stop eating… I love how simple they are! With a quick tomato sauce on the side, this easy canned sardine recipe turns into something that feels way more special than it should.
2
servings15
minutes4
minutes500
kcal19
minutesKeep the screen of your device on
Ingredients for the tomato sauce
5 cloves (15–20 g) garlic, minced
2 tablespoons (30 ml) olive oil
1 teaspoon (2–3 g) paprika
1 cup (200 ml) tomato sauce
1 teaspoon (1 g) dried parsley
- For the sardines
2 cans (180–220 g) sardines, drained
1 large egg
1 tablespoon (15 ml) water
1/4 cup (30 g) flour
1/4 cup (25–30 g) breadcrumbs
Salt, to taste
Black pepper, to taste
Oil for frying
Directions
- Mince the garlic finely or chop very finely if a mincer is unavailable.
- Heat olive oil in a pan over medium heat, add garlic, and cook briefly until softened.
- Stir in paprika, then add the tomato sauce and mix until smooth.
- Add dried parsley, cook for a minute until slightly thickened, then set aside to cool.
- Drain sardines carefully, keeping them whole for easy handling.
- Whisk an egg with water, salt, and black pepper in a bowl until smooth.
- Mix breadcrumbs with garlic powder in a separate bowl.
- Spread flour on a plate, then coat each sardine lightly.
- Dip each sardine in the egg mixture, let excess drip, then coat with breadcrumbs.
- Heat oil in a frying pan, fry each sardine for about 2 minutes per side until golden.
- Serve sardines with the prepared tomato sauce.
Recipe Video
Notes
- Best sardine options to use: Use whole canned sardines that are not broken; they are much easier to coat and fry. Sardines packed in oil or water both work, just make sure you drain them really well before coating.
- Keeping coating from falling off: Drain the sardines dry and always coat them in flour first before egg and breadcrumbs. If you skip the flour or leave it wet, the coating will slide off in the pan.
- How to get extra crispiness: Do not overcrowd the pan, and keep the heat at medium. Let the sardines cook undisturbed for about 2 minutes before flipping so the crust sets properly.
- Quick time-saving tip: Set up your flour, egg, and breadcrumbs in a row before you start coating. This makes the process faster and keeps the sardines from breaking while you move them around.
- Breadcrumb options that work: Use fine, dry breadcrumbs for the best light coating. Panko can work too, but crush it slightly so it sticks better to the sardines.
- Handling delicate sardines: Always move the sardines gently using tongs or a thin spatula. Turning them slowly helps keep the coating intact and prevents them from breaking apart.
Nutrition Facts
- Total number of serves: 2
- Calories: 500kcal
- Fat: 30g
- Carbohydrates: 23g
- Protein: 28g
Common mistakes to avoid
- Do not leave the sardines too wet, or the coating may slide off.
- Do not handle the sardines too much, because they can break.
- Do not press hard when coating with breadcrumbs.
- Do not overcrowd the pan, or they will not crisp evenly.
- Do not fry on high heat, because the coating can brown too fast.
Easy swaps
- You can use sardines packed in water or oil. Just drain them well.
- You can use plain breadcrumbs or seasoned breadcrumbs. If using seasoned breadcrumbs, add less salt to the egg.
- For a little heat, add chili flakes to the tomato sauce. I’m obsessed with that little spicy kick.
Serving ideas
Serve these crispy sardines with tomato sauce, lemon wedges, on rye bread, rice, salad, or mashed potatoes.
They are also great as a party snack. Put the sauce in a little bowl on the side and let everyone dip. Sooo cute!!
Storage
These fried sardines are best eaten right away while the coating is still crisp.
If you have leftovers, store them in an airtight container in the fridge for up to 2 days.
Reheating
Reheat the sardines in a dry frying pan over medium-low heat until warm and lightly crisp again.
Avoid the microwave if you can, because it makes the coating soft.
More easy seafood recipes
If you enjoyed these crispy fried sardines, check out more easy sardine and tuna recipes below.
- Healthy CRISPY Air Fryer Sardines – A lighter take on crispy sardines, these are air fried until golden and crunchy with less oil but still full of flavor.
- Easy Air Fryer Tuna Patties – These tuna patties are quick to make, crispy on the outside, and soft inside, perfect for a simple meal or snack.
- Best Canned Sardine Fish Cakes Without Potato – These sardine fish cakes are packed with flavor and protein, made without potato for a lighter, firmer texture.
And if you try this recipe, please leave a comment or ask any questions about these crispy fried sardines in the comment section below or in the YouTube video comments. I’ll try to respond to all of them!