Peppadew crusted Sardines avocado and cucumber salad with creme Fraiche

An easy and delicious recipe.

  • 12 sardines
  • 1 cucumber diced
  • 4 tbs of sweet chili
  • 200g bag of Panco crumbs
  • 1 tub of creme fraiche
  • 4 tbs mango chutney
  • 3 lemons juiced and zested
  • 3 tbs garlic butter
  • 2 tsp smoked paprika
  • 2 tsp Robertson fish spice
  • 1 bunch of chopped parsley
  • 100g flour to dust the sardines
  • 200ml sunflower oil to fry the sards.


  • Split scale and gut the sardine removing the back bone.
  • Dust in flour season with Robertson fish spice and smoked paprika and shallow fry in hot oil till brown.
  • Finely chop the peppadews pan fry the crumbs in garlic butter add the coriander and chopped peppadews lemon zest and fold through the crumbs top on the sards to serve.
  • For the side dice the dice the cucumber avocado and peppadews add the sweet chilli sauce and lemon juice for a dressing.
  • Spoon a quenelle of creme fraice and plate.

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