Vegetable/sunflower oil for deep-frying
50g plain flour, seasoned with salt and pepper
2 eggs, beaten
100g (3 1/2oz) dried breadcrumbs
1 lemon, cut into wedges
Heat the oil in a deep, heavy-based pan to 170°C.
Pat the sardines dry and roll in the flour. Pat to shake off any excess flour and dip in the beaten egg. Roll in the dried breadcrumbs and deep fry in batches until golden and crispy and the fish is cooked, 3-5 minutes.
Serve with the lemon wedges on the side.
Recipe courtesy of Tesco