our Prosecco Superiore
- 17.5 oz sardines (fresh or approximately 4 cans)
- 2 eggs
- ½ cup flour
- Sunflower oil
Heat oil in a medium deep skillet.
Meanwhile, clean the sardines and gently flatten, skin side down.
Place flour, breadcrumbs and eggs in three separate bowls. Beat eggs.
Dip sardines in flour, egg mixture, and breadcrumbs (in that order) until coated.
Fry until golden brown and crisp and transfer to a paper-towel-lined plate when finished.
Season with salt.