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Breaded pilchards and sardines in scented Cervia salt

Breaded pilchards and sardines in scented Cervia salt

An easy and tasty recipe, made unique by the unmistakable flavour of Cervia salt.

Sardelle e sardoncini impanati al sale di Cervia profumato


  • 200 g pilchards
  • 100 g pilchards
  • 200 g white flour
  • 100 g yellow flour
  • 400 g unseasoned breadcrumbs
  • 4 eggs
  • oil
  • scented Cervia salt
  • lemon wedges



Clean the pilchards and sardines of their heads and entrails, removing the central bone.
Dip them in the previously mixed white and yellow flour, then in beaten egg and breadcrumbs.
Fry for about ten minutes in mild extra virgin olive oil (or, alternatively, in peanut oil, which has a very high smoke point and is therefore particularly suitable for frying).
Serve hot with the lemon wedges after sprinkling them with salt.


Recipe published in Le ricette del Sale di Cervia published by I.P.S.E.O.A. Cervia
Thanks to the students and teachers of the Cervia "Tonino Guerra" Hotelier Institute

The image is only intended to illustrate the basic ingredient of the recipe.


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