So kind, Michèle. Another recipe I wish more readers would give a try, despite the word “sardine”. Sardines can be truly wonderful, canned or grilled, and just just as you noted – you don’t even really get hit with the “pungency” of them in this recipe.

Your sauces sound amazing, as well. My husband also loves mayo and sriracha, but I don’t recall having that sauce with these. We’ll have to give it a try!

You know, you’re right David… The dish definitely leans summer, but there’s absolutely no reason it wouldn’t be just as good in fall. It’s warm, it’s comforting, it’s fried! If you ask me, this is an any season dish! So glad you enjoyed it, and honored to hear it was requested. Compliments to the chef!

Great question, Janine… I genuinely think that, even though I haven’t tried to do it this way, that an air frier would work! It would definitely be my choice between that and an oven, and think while not exact to being fried, they’d turn out quite well!

Hello Kimberly. I always just mix what I have on hand for a dipping sauce, but it almost always includes fromage blanc (which you can use plain Greek yogurt as a sub, but isn’t exactly the same), some lemon juice, black pepper, salt, garlic powder and some chopped fresh herbs, be it dill or chives. You can also add some mayo to the dip if you’d like, it may go nice with the Greek yogurt.

Hope you’ll enjoy!

So glad you enjoyed them, Peter! Forgetting the Dijon is just another reason to make them again! 🙂 Honestly, the Dijon really does add a layer (as it does to basically every dish it’s in) that makes things just THAT much better! But good to know they were good even without.