Breaded Barcolani Sardines

Remove the heads from the sardines and discard the innards. Open each fish like a book, then carefully remove the central bone, keeping the two fillets joined along the back. Complete the cleaning process without separating the fillets: the fish should remain open and intact, ready to be coated in breadcrumbs.

Break the eggs into a bowl and beat them with a fork until you get a mixture smooth. Season with salt and pepper, as indicated in the recipe. The eggs are ready when the yolks and egg whites they will be completely blended and there will be no separate transparent parts left.

Coat each sardine in the flour, coating both sides and especially the open surfaces of the fillets. Gently shake off the excess flour: there should only be a thin, even layer, with no visible lumps. This dry base will help the egg adhere and make the breading more even.

Dip the floured sardines in the beaten eggs, allowing them to be completely coated. Drain them for a few moments, then roll them in the finely grated breadcrumbs and press lightly with your fingers, without crushing the fish. The surface should be evenly coated and dry, with no areas missing the breadcrumbs.

Pour plenty of olive oil into a skillet Suitable for frying and heat it. The oil must be hot enough to start browning the breading immediately; however, avoid allowing it to reach smoking point. Before starting, prepare a plate lined with paper towels to collect the fried fish.

Place the breaded sardines in the hot oil, without overlapping, and cook until golden brown and crispy. Turn them carefully to ensure even browning on both sides. Cooking is complete when the breading appears well-colored, dry, and firm to the touch.

Lift the sardines with tongs or a skimmer and let them drip on the paper towels, to remove excess oil without softening the crust too much. Serve hot, accompanied by lemon slices, to taste.