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Brazil · Sardines

Rio Bar-Style Fried Sardines

Sardinha Frita

A plate of crisp fried sardines, a squeeze of lime and an ice-cold beer: that’s a Saturday afternoon at a Rio boteco. The fish are butterflied so they fry fast and you can eat them bones and all.

  • Prep 25 min + 20 min marinating
  • Cook 15 min
  • Serves 4
  • Level Easy
Photo: tak.wing · CC BY-SA 2.0
Served with: Brazilian Tomato and Onion Vinaigrette ↓En Español

Ingredients

Tap each item as you gather it.

For the sardines

For frying

Method

Step by step, the way it is done on the island.

  1. Butterfly the sardines. If the fishmonger didn’t do it, pull off the head, run your thumb along the backbone to open the fish flat, and lift out the backbone. Rinse and pat dry.
  2. Marinate. Toss the sardines with the lime juice, garlic, salt and pepper. Refrigerate 20 minutes.
  3. Coat. Mix the flour and cornmeal in a wide dish. Lift the sardines out of the marinade, shake off the extra and press both sides into the flour mix.
  4. Fry. Heat 1 inch (2.5 cm) of oil to 350 °F (175 °C). Fry the sardines in batches, opened flat, 2–3 minutes per side until deep golden and crisp. Drain on a rack.
  5. Serve. Pile them on a platter with lime wedges and a bowl of vinagrete, and serve right away while they crunch.

On the side

The side dish that belongs with it, full recipe included.

Brazil

Brazilian Tomato and Onion Vinaigrette

Molho à Campanha (Vinagrete)

A fresh chopped salsa of tomato, onion and green pepper in vinegar and oil. At every Brazilian churrasco and beach grill it goes over the fish and rice.

  • Prep 15 min
  • Cook 0 min
  • Serves 6
  • Level Easy

You need

  • 3 ripe tomatoes, seeded and finely diced
  • 1 onion, finely diced
  • 1 green bell pepper, finely diced
  • ¼ cup chopped parsley or cilantro
  • ¼ cup white or red wine vinegar
  • ⅓ cup olive oil
  • 1 tsp salt
  • ¼ tsp black pepper

How to make it

  1. Chop small. Dice the tomato, onion and pepper into small, even pieces, about ¼ inch (5 mm).
  2. Dress. Mix the vegetables and herbs in a bowl. Add the vinegar, olive oil, salt and pepper and stir well.
  3. Rest. Let it sit 15–30 minutes so the onion mellows. Stir again and serve cold with a spoon.

Photo: Wilfredor · CC0

More ways to cook Sardines

Same fish, a different corner of the sea.

Lisbon, PortugalLisbon Charcoal-Grilled Sardines
El Palo, Málaga, SpainMálaga Beach Sardine Skewers
Palermo, Sicily, ItalyPalermo Pasta with Sardines and Fennel