Sardines

👨‍🍳 Method

To assemble

1. 1
   Fillet the fish: open each fish lengthwise and, starting from the head, pull out the backbone to the tail with your fingers to separate it from the flesh. Press two fillets together, skin side out.
2. 2
   Roll the fish in flour on all sides, to a thin, even coating, and shake off the excess.

   💡Shake off the excess flour well: a thick layer of flour comes away from the fish during frying, while a thin coating stays crisp.
3. 3
   Heat the oil in a pot and fry the fish in it.

   ⚙ Deep-fryingStoveSlotted spoonCandy/oil thermometerPot

   💡Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.

   💡Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
4. 4
   Transfer to paper towels to absorb the excess oil.

   Paper towels
5. 5
   In a small bowl, whisk the oil, vinegar, garlic, cumin, paprika and salt until smooth.

   Bowl
6. 6
   Serve in a small dish next to the fried fish.