Portuguese Fried Sardines Recipe: Ultra-Crispy Petinga Frita

1. Wash the small sardines thoroughly under cold water. Pat them dry to ensure maximum crunch, then season generously with salt and fresh lemon juice.
2. Place a sufficient amount of flour on a shallow plate or in a wide bowl.
3. Working in small batches, shake any excess salt or moisture from the fish. Dredge each sardine in the flour, pressing lightly so they are fully coated. Shake off any excess flour to prevent the oil from burning.
4. Heat the frying oil in a deep skillet or pot until it reaches a shimmering heat. Carefully drop the sardines into the hot oil. Fry until the skin is golden-brown and the texture is remarkably crispy.
5. Remove the sardines and drain them on a wire rack or a sheet of absorbent paper to keep the coating light and oil-free.
6. Serve immediately while piping hot, ideally paired with a traditional, savory tomato rice. Drizzle with extra lemon juice just before the first bite to awaken the flavors.

Adapted from a Recipe by: Paula