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Recipe Category: Entrees

Polenta Crumbed Sardines with Olive, Currant and Caper Dressing

Butterflied sardines in a crisp, crunchy coating with a piquant dressing make a lovely starter.

Serves: 6
Preparation Time: 30 minutes
Cooking time: 10 minutes
  • 1 1/2 cups polenta (cornmeal)
  • 1 cup finely grated Parmesan cheese
  • 1/3 cup finely chopped continental parsley
  • 500g butterflied fresh sardines*
  • 1/4 cup seasoned flour
  • 2 eggs, lightly beaten
  • extra light olive oil or canola oil, for shallow frying
  • 80g baby rocket leaves, for serving
  • aioli or mayonnaise, or serving
  • 1/3 cup currants
  • 1/3 cup chopped pitted Kalamata olives
  • 1 1/2 tablespoons baby capers
  • 1/3 cup chopped continental parsley
  • 1/2 cup extra virgin olive oil

Combine polenta, Parmesan and parsley together. Lightly coat sardines in flour, dip in egg and crumb with polenta mixture. Allow to dry on a wire rack for 10 minutes before shallow frying until golden. Drain on absorbent paper. Serve on a bed of rocket dressed with a little olive oil, drizzled with Olive, Currant and Caper dressing and dolloped with aioli.


Combine all ingredients together and stand for at least 10 minutes before use.


*Boned and butterflied fresh sardines are available from fish markets and seafood shops. Order in advance if required.

Crumbed sardines can also be served in sliced baguette as a pass around, as shown in the image.

Recipe Type: Seafood

Author: Naomi Crisante
Date Created: 30/04/2019