Ingredients:

  • 500g fresh sardines, scaled and gutted
  • 15ml lemon juice
  • 5g sea salt
  • 2g cracked black pepper
  • 125g all-purpose flour
  • 40g fine semolina
  • 5g smoked paprika
  • 2g garlic powder
  • 2g dried oregano
  • 250ml neutral high-smoke point oil
  • 1 whole lemon, cut into wedges
  • 1 bunch fresh parsley, roughly chopped

Instructions:

  1. Pat the sardines extremely dry with paper towels. Toss the sardines in a bowl with lemon juice, salt, and pepper; let sit for 5 minutes to firm up the flesh.
  2. In a wide shallow dish, whisk together the flour, semolina, smoked paprika, garlic powder, and dried oregano.
  3. Dredge each fish individually in the flour mixture, pressing it into the skin and cavity. Shake off all excess flour to ensure a thin, translucent coating.
  4. Heat oil in a heavy-bottomed skillet to 375°F (190°C). Fry the sardines in batches for 2–3 minutes per side until deep golden brown and tails are brittle.
  5. Remove sardines and place immediately on a stainless steel wire cooling rack to maintain crispness. Garnish with fresh parsley and lemon wedges.