These crispy sardine sandwiches feature golden fried sardines nestled between toasted bread slices, topped with a zesty Spanish tartar sauce, pickles, shredded lettuce, and red onion. Perfectly paired with a side of salt and vinegar potato chips, this sandwich offers a delicious blend of flavors and textures that make for a satisfying meal.
Crispy Sardine Montaditos
About this Recipe:
Course: Appetizer/Main
Cuisine: Spanish
Servings: 4-6
Prep time: 10 minutes
Cook time: 10 minutes
Ingredients:
Spanish Tartar Sauce:
1 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon capers, minced
1 garlic clove, peeled and minced
1 teaspoon smoked paprika
beer batter:
1 cup all purpose flour (divided)
3/4-1 cup lager style beer
1 teaspoon salt
2 cups vegetable, avocado or grapeseed oil
1 can Matiz Spicy Sardines, drained
4 large slices or 8 small slices of fresh baked sourdough bread slices
4 tablespoons unsalted butter, softened
6-8 dill pickle sandwich slices
1 cup shredded bibb lettuce
1/4 cup red onion, peeled and thinly sliced
serve with:
potato chips
Instructions:
1. In a medium bowl whisk together mayonnaise, lemon juice, capers, garlic and smoked paprika until smooth and blended. Cover and keep refrigerated until ready to assemble the sandwiches.
2. In a medium bowl whisk together 1/2 cup flour, beer and salt until smooth (consistency of thin pancake batter). Set aside.
3. Heat oil in a large skillet over medium high heat until oil reaches 325-350°F. Pat sardines dry with a paper towel and toss with remaining 1/2 cup flour. Carefully dredge each sardine in beer batter and dip into hot oil.
4. Fry for 2-3 minutes or until crispy and golden brown, drain on a wire rack or paper towels. Repeat battering and frying steps for the remaining sardines.
5. Brush bread slices with softened butter and lightly toast in a toaster oven. Spread each bread slice with Spanish tartar sauce and top with pickles, shredded lettuce, red onion and crispy sardines. Serve with your favorite potato chips (mine happen to be salt and vinegar flavored).