"Fritter time away with sardines"

Sardines fry
  • 30 mn
  • 10 mn
  • 4 people
  • Medium


  • 2 cans of Connétable boneless sardines in olive oil
  • 50g flour
  • 2l cooking oil

For the fritter batter:

  • 125g flour
  • 1 egg
  • 25g butter
  • 50g whole milk
  • 7cl beer
  • 5g baker's yeast
  • 2g salt
  • 2 egg whites


  1. Drain the sardines and place them on a piece of kitchen towel to dry as much as possible. One by one, cover them in flour.
  2. Meanwhile, prepare the fritter batter: first, sieve the flour into a mixing bowl. Add the salt. Blend the yeast into the lukewarm milk and add to the flour. Then add the egg.  Whisk until you obtain a smooth batter.
     Add the beer and gently mix again. Add the melted butter and leave the batter to rest in a temperate environment for 45 minutes Whisk the egg whites using an electric mixer and very gently add them to the batter. This is now ready.
  3. Heat your deep fryer. One by one, dip your sardines in the batter then place in the fryer (the oil should be very hot).
  4. Drain the fritters on kitchen towel and enjoy while hot!


These fritters could be served as a summer appetizer or with a crunchy salad dressed in olive oil as  a lovely summer starter.

Recipe by Jean-Charles Karmann