Sardines and crackers are a simple, tasty snack made with sardines in olive oil, fresh tomatoes, garlic, and peppers for a little heat. It’s easy, packed with protein, and just as good on crackers as it is on toast. You can cook everything down for more depth or go with the no-cook option when you want something fast and easy.
Sardines on Crackers
Sardines and crackers were a regular part of my everyday meals growing up. We usually had Brunswick sardines in the pantry, and I’d mash the ones in oil with onions, garlic, pepper, and a squeeze of lime, similar to a fish choka, then eat it with crackers or toast. Other times, we used sardines in tomato sauce, cooking them down with oil and aromatics for something a little richer. Both versions stayed in rotation and are still among the easiest meals I make.
If you’re looking for more ways to use canned fish, try my sautéed canned salmon. It’s another quick, savory option that works well for breakfast, lunch, or a light dinner.
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Why You’ll Love This Sardines and Crackers Recipe
- Ready in Minutes: This comes together quickly with simple ingredients you definitely have stocked in your kitchen.
- Affordable Meal: Sardines are budget-friendly and still make a filling, protein-packed dish.
- Versatile: Enjoy these sardines with crackers, pile them onto toast, or serve them over rice depending on what you’re in the mood for.
Are sardines and crackers healthy?
Sardines and crackers can be a healthy, balanced option. Sardines are rich in protein and omega-3 fatty acids, especially when using sardines in olive oil, while crackers or toast add a quick source of carbohydrates to round out the meal.
Ingredients for Sardines and Crackers Snack
When I make sardines and crackers, I keep the ingredients simple and let each one do its job. It’s a mix of pantry staples and fresh additions that bring everything together quickly.
- Sardines (in oil): I like using sardines in oil because they’re richer and more flavorful, and I can use a bit of that oil to cook the aromatics.
- Red onion: Thinly sliced onion adds a slight bite and balances the richness of the sardines.
- Salt: Just a small amount helps bring all the flavors together, especially once the onions start to soften.
- Tomato: Fresh diced tomato adds a bit of sweetness and moisture that keeps the mixture from feeling too heavy.
- Garlic: Grated garlic gives a strong, savory base and really wakes everything up once it hits the heat.
- Wiri wiri pepper: This brings the heat. I chop it finely so it spreads evenly through the sardines.
- Scallion: Adds a mild onion flavor and freshness that rounds everything out.
- Lime juice: A squeeze of lime brightens the dish and cuts through the oil from the sardines.
- Olive oil (optional): I use this if I need a little extra oil for cooking or if I’m not using all of the oil from the tin.
See recipe card for quantities.
How to Prepare Sardines and Crackers
Prep the Sardines
I start by draining the sardines, making sure to reserve a bit of the oil, then transfer them to a bowl and set them aside. I don’t mash them just yet since they’ll break up naturally once everything comes together.
Cook the Aromatics
I heat a small pan over medium heat and add about 1½ to 2 tablespoons of the reserved oil, or olive oil if needed. Once the oil is warm, I add the onions with a pinch of salt and cook until they’re soft with lightly browned edges. I stir in the tomatoes and let them cook for another minute, then add the garlic, scallion, and wiri wiri pepper and cook just until fragrant.
Combine Everything
I pour the hot mixture over the sardines, then add the lime juice and any remaining ingredients. I gently mix everything together, breaking up the sardines as I go, until it’s well combined but still a little chunky.
Quick No-Cook Option
If I want something faster, I skip the cooking step and add all the ingredients straight to the drained sardines. I mix everything together, gently breaking up the sardines, and it’s ready to serve.
Serve
I serve this with crackers for a quick meal, or pile it onto toast when I want something a bit more filling. It also works really well over rice with a side of dhal.
Storage
I store any leftovers in an airtight container in the fridge once they’ve cooled completely. It keeps well for up to 2 days. However, it’s best eaten fresh since the texture can soften as it sits.
When it comes to reheating, I usually don’t. Sardines and crackers taste great cold or at room temperature, especially when served with crackers or toast. If you do want it warm, you can gently heat it in a pan over low heat just until warmed through. But avoid overcooking so the sardines don’t dry out.
Tips for Preparing Sardines and Crackers
- Drain the sardines well. I always drain off most of the oil so the mixture doesn’t feel too heavy, but I like to reserve a little to cook the aromatics for extra flavor.
- Don’t overmix the sardines. I gently break them up as I combine everything. That way, they stay a bit chunky and don’t turn into a paste.
- Balance the acidity. A squeeze of lime at the end cuts through the richness of the sardines.
- Control the heat. Wiri wiri pepper adds a nice kick, but you can adjust the amount or swap it depending on your spice tolerance.
- Use sturdy crackers or toast. I go for crackers that can hold the topping without breaking, or make sardines on toast if I want something more filling.
- Try the no-cook option. When I don’t feel like turning on the stove, I skip cooking the aromatics and mix everything fresh for a lighter version.
Frequently Asked Questions
Canned sardines pair well with fresh ingredients like tomatoes, onions, garlic, and lime or lemon juice to balance their richness. They also work well with starches like crackers, toast, or rice for a more filling meal.
You can eat sardines straight from the can, so the no-cook option works perfectly if you want something quick. Cooking the aromatics just adds more depth and brings everything together, but both versions taste great.
The best crackers for sardines are sturdy options like water crackers, whole grain crackers, or multigrain crisps that can hold the topping without breaking. Saltines and butter crackers also work well if you prefer something lighter and more neutral in flavor.
Sardines and Crackers
Equipment
- Mixing Bowl
- Small frying pan
- Spoon or spatula
- Knife
- cutting board
Ingredients
- 8 oz Sardines (in oil)
- 1/2 small red onion (thinly sliced)
- 1/2 tsp coarse salt (or salt to taste)
- 1 small Tomato (diced)
- 2 cloves garlic (grated)
- 1 wiri wiri pepper (finely chopped)
- 1 scallion (thinly sliced)
- 1 Lime (juiced)
- 2 tbsp Olive oil (optional)
Instructions
- Drain the sardines well reserving the oil, then transfer the sardines to a bowl and set aside.
- Place a small frying pan over medium heat. Add about 1 1/2 to 2 tablespoons of the reserved sardine oil or use olive oil if you prefer.
- Add the onions and a sprinkle of salt. Cook until soft and lightly browned at the edges. Add the tomatoes and continue to cook for another minute, until they soften. Stir in the garlic, scallion and wiri wiri pepper, and cook for another 30 seconds, until fragrant.
- Pour the hot mixture over the sardines, add the remaining ingredients and mix thoroughly, gently breaking up the sardines as you combine.
Quick Version (No Cook)
- For a quick and easy sardine choka, skip the cooking step and add of the remaining ingredients to the drained sardines. Mix to combine, gently breaking up the sardines.
- Serve with crackers, toast or over rice with a side of dhal.
Notes
- Add Potatoes (Guyanese-Style Variation):
- In Guyana it is very popular to cook sardines with potatoes. To make this version, add 2 small gold or 1 russet potatoes thinly sliced. Add them to the pan after the onions, along with salt and cook until tender. You can add a bit of water and cover the pan to help them steam and soften.
- Once the potatoes are cooked add in the tomatoes, garlic, scallion and wiri wiri pepper and continue to cook until the tomatoes are soft. Finish with a drizzle of lime juice and serve over rice or with bakes.
- Wiri Wiri Pepper substitute: Don’t have wiri wiri peppers? Use scotch bonnet, habanero or a pinch of cayenne pepper for a bit of heat.
Nutrition
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.
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