Frying:
Heat plenty of seed oil in a frying pan or deep fryer to 170-180°C. You can check the temperature of the oil using a kitchen thermometer or by dropping a piece of breadcrumbs into the oil; if it sizzles immediately, the oil is ready.
Fry the sardines a few at a time so as not to lower the temperature of the oil. Fry until golden brown, about 2-3 minutes on each side.
Drain and serve:
remove the sardines from the pan and drain them on absorbent paper to eliminate excess oil.
Serve the sardines piping hot, perhaps with a little fresh lemon juice and a sprinkling of chopped parsley.
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