Introduction
Portugal knows exactly what to do with fish. Simple grilling. Bold seasoning. Plenty of garlic. Plenty of lemon. And just enough chilli to remind you you're alive. These sardine toasts take that same coastal Portuguese energy and turn it into a ridiculously tasty air-fryer recipe. Crispy bread, smoky sardines, piri piri heat, fresh herbs, and plenty of citrus. The sort of thing you'd happily eat overlooking the Atlantic with absolutely nowhere to be.
You’ll Need
8–10 sardine fillets (fresh or tinned in olive oil, drained)
4 thick slices rustic bread
2 tbsp extra virgin olive oil
2 cloves garlic, finely grated
1 tsp piri piri seasoning
½ tsp smoked paprika
Juice of 1 lemon
1 tsp sea salt
½ tsp black pepper
Small handful fresh parsley, chopped
To Finish
Lemon wedges
Extra parsley
Optional but Dangerous
Roasted red peppers
Aioli
Sliced red onion
Cold Portuguese lager
Method
Preheat your air fryer to 190°C.
In a bowl mix together the olive oil, garlic, piri piri seasoning, smoked paprika, lemon juice, salt, and black pepper.
Coat the sardine fillets thoroughly in the mixture.
Brush the bread lightly with a little olive oil.
Air fry the bread at 190°C for 3–4 minutes until lightly crisp and golden.
Remove and set aside.
Place the sardines into the air fryer basket in a single layer.
Air fry at 190°C for 5–6 minutes until lightly crisp around the edges and heated through.
Lay the sardines generously over the toasted bread.
Spoon over any remaining juices.
Finish with fresh parsley and lemon wedges.
Serve immediately while everything is still warm and crisp.