Ingredients:

  • 1 lb fresh sardines, scaled and gutted
  • 1 tsp extra virgin olive oil
  • 1 cup all-purpose flour
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1 tsp lemon zest, finely grated
  • 1 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper
  • 2 cups neutral frying oil
  • 1 lemon, cut into wedges
  • 2 tbsp fresh parsley, chopped
  • 1 tsp flaky sea salt

Instructions:

  1. Rinse the fresh sardines under cold water. Use paper towels to pat them thoroughly dry inside and out to ensure maximum crispiness.
  2. In a shallow bowl or gallon-sized freezer bag, whisk together the flour, smoked paprika, garlic powder, cayenne, lemon zest, salt, and black pepper.
  3. Lightly coat each sardine in the flour mixture. Shake off any excess flour vigorously until only a thin veil remains.
  4. Fill a heavy-bottomed skillet with about 1 inch of neutral oil. Heat to 375°F (190°C) until the oil is shimmering but not smoking.
  5. Carefully place sardines in the hot oil in small batches. Fry for 2–3 minutes per side until the exterior is deep golden brown and stiff.
  6. Move the sardines immediately to a wire cooling rack set over a baking sheet to drain. Sprinkle with flaky sea salt while still hot.
  7. Garnish with fresh parsley and serve immediately with fresh lemon wedges.