Crispy Sardines with Lemon and Labneh


Crispy sardines on a bed of labneh, with a generous sprinkling of feta, lemon juice and zaatar. This is everything I want to eat.

I used fresh sardines for this dish, and I highly suggest you do so as well. No bad fishy smells here! I fried them in an olive oil/canola mix that I got from Costco (please sponsor me), and I prefer it over your typical canola oil. It gives it a well rounded flavor and a lovely olive oil-y smell. This dish pairs well with naan breadI topped mine with fresh garlic, butter and nigella seeds and it was *chefs kiss emoji*.

Crispy Sardines with Lemon and Labneh

Ingredients (serves 2):

  • 1 lb of fresh sardines, gutted and cleaned
  • 1/2 cup of all-purpose flour
  • 1/2 cup of corn meal
  • Oil for deep frying
  • 1/2 cup of labneh, or greek yogurt
  • 1 small lemon
  • 1 tbsp of zaatar
  • 1-2 tbsp of feta
  • Salt to taste
  • Mint leaves to garnish
  • Naan


Combine AP flour and cornmeal in a bowl. Mix to evenly combine. Place your fish in a strainer and coat with the flour and cornmeal mixture, making sure to shake out any excess flour. Heat your oil (I use the chopstick test), or 325F. You want a gentle bubbling when you place your fish in. Fry for 2-4 minutes, skin should look brown and bubbly. Immediately sprinkle with salt once youve taken the fish out of the oil.

Serve with labneh and garnish with flaky sea salt, feta, lemon, mint and zaatar. Easy!

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