Rich Table’s Sardine Chips with Horseradish Creme Fraiche

Illustration by Kelly Waters

Best enjoyed as a quick snack or bite before dinner and with an icy cold beer says Rich Table Chefs, Evan and Sarah Rich.


yields 24 chips

For The Crème Fraiche:
1 cup crème fraiche
1 lemon, zested and juiced
2 inch length fresh horseradish root
salt & pepper
½ bunch chives, chopped

  • peel and clean horseradish, use a micro plane or fine grater to grate horseradish into the crème fraiche
  • add the zest and juice of the lemon into the crème fraiche mixture
  • season with salt and pepper, mix well and let sit 1 hour before using
  • finish with chopped chives

For The Sardines:
6 medium sized sardines
2 medium-large sized russet potatoes
1 lemon
pepper cress, wild arugula, or any spicy green

  • filet sardines, removing the heads and guts — no need to remove pin-bones unless you really want to.
  • cut sardine filets into three inch long pieces and then in half along the spine – you should end up with 24 three inch long filets
  • cut potatoes in half and make two ½ inch long horizontal incisions in the cut face of the potatoes, one about 1/3 of the way down, and one 1/3 of the way up (this is the pocket that the fish will be threaded through)
  • slice thinly the cut faces of the potatoes on a mandoline so that the slices are slightly thicker than potato chip thickness (about 1 cm thick) too thin and they will crumble and burn when fried, too thick and the sardines will overcook
  • carefully thread sardine filets through the two slits in the potato slices and lay them flat on a clean tray
  • in small batches, fry the sardine chips in oil that is 350°
  • season with salt and a squeeze of fresh lemon juice and serve with horseradish crème fraiche and sprigs of peppercress

Rich Table
199 Gough St (at Oak St)
San Francisco, CA 94102
Phone: (415) 355-9085

Sun, Mon, Wed, Thurs: 5:30 – 10:00 pm
Fri & Sat: 5:30 – 10:30 pm
Closed Tuesdays