Fresh sardines
Fresh sardines, simply fried in their skins, carry the salt and mineral taste of the Adriatic to your table. Along Croatia's coast, this preparation requires no embellishment because the fish are eaten within hours of the catch. The flour coating creates a thin, crackling shell that keeps the delicate flesh moist inside, a textural contrast worth mastering for any small fish you find at peak freshness.
Instructions
Wash the fish under the cold tap.
Roll in the flour and deep fry in oil until crispy.
Lay on kitchen towel to get rid of the excess oil and serve hot or cold with a slice of lemon..
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