This is a super simple, delicious way to braai fresh sardines. They get nice and crispy on the outside while staying juicy inside.
Ingredients (for 4 people as a starter or 2 as main)
- 1–1.5 kg fresh sardines (cleaned and gutted – ask your fishmonger)
- 4–5 tbsp olive oil (or vegetable oil)
- 4–6 garlic cloves, crushed
- Juice and zest of 2 lemons (plus extra lemon wedges to serve)
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp paprika (optional but good)
- Fresh herbs: handful of chopped parsley or thyme (optional)
- Optional peri-peri kick: 1–2 tsp chilli flakes or peri-peri sauce
Method
- Prep the sardines Rinse the sardines under cold water and pat them very dry with paper towel. This helps them get crispy on the braai.
- Make the marinade Mix olive oil, crushed garlic, lemon juice + zest, salt, pepper, paprika, and chilli (if using). Place the sardines in a shallow dish or tray and pour the marinade over them. Gently rub it into the fish (including the cavities). Let them marinate for 20–40 minutes (not too long or the lemon will start “cooking” them).
- Braai time
- Get your braai to medium-high heat with a clean grid.
- Lightly oil the grid to prevent sticking.
- Place the sardines on the grid. They cook fast!
- Braai for 3–5 minutes per side, depending on size. You want the skin golden and crispy, and the flesh just cooked through (it will flake easily).
- Don’t move them too much – they’re delicate.
- Serve Squeeze extra fresh lemon over them, sprinkle with chopped parsley, and serve immediately with:
- Fresh bread or roosterkoek
- Potato salad or braaied mielies
- A cold beer or glass of white wine
Pro Tips
- Freshness is key – Sardines must be very fresh for the best flavour.
- If you like them extra crispy, lightly dust them with a little flour or cornflour before braaiing.
- For a whole-fish braai vibe, you can keep the heads on – they get deliciously charred.
- Leftover sardines (unlikely!) are great the next day in a sandwich with tomato and onion.
