Pan-Fried Sardines with Greek Lemon Yogurt Sauce

Pan-Fried Sardines are a quick and nutrient-dense snack and are seriously underrated. These are lightly fried in beef tallow to achieve a perfectly crispy, golden texture, while also adding nourishing fats that support steady energy and healthy, glowing skin. For an extra flavor boost and a gut-friendly upgrade, these sardines are tossed in my Greek Lemon Chicken Bone Broth Powder. It adds a light, zesty lemon flavor while also providing bone broth nutrients that help support healthy gut lining and skin health.

Simply dip the sardines in egg, coat them in the bone broth powder, then pan fry until crispy and golden. Serve them with a cool, refreshing Greek Lemon Yogurt Sauce. 

Pan-Fried Sardine Ingredients:

1/3 C beef tallow (about 4 TBSP.)

2 - 4.4oz cans of sardines

1 packets of Dr. Kellyann's Greek Lemon Chicken Bone Broth Powder 

1 egg

1 C almond flour

Greek Lemon Yogurt Sauce:

1 TBS Dr. Kellyann Greek Lemon Chicken Bone Broth Powder

2 TBS dill, freshly chopped

½ C Greek yogurt 

½ tsp sea salt

½ tsp onion powder

½ tsp garlic powder 

1 lemon, juice & zest

1 TBS olive oil 

Directions:

Combine 1 packet Dr. Kellyann Greek Lemon Chicken Bone Broth powder with almond flour and mix until well combined.  In a separate bowl, beat the egg until mixed. Then, toss sardines in egg wash and flour mixture, then set aside. Once sardines have been coated in the almond flour mixture, heat the tallow in a skillet until hot. Gently (or with tongs) place sardines into the skillet and lightly fry on each side for 1-2 minutes until lightly golden. Remove from the skillet and set aside. 

In the meantime, prepare the sauce by adding all ingredients to a mixing bowl and whisking until thoroughly mixed.  Serve sardines with a slice of lemon and enjoy!