•  1kg sardines, cleaned and heads removed
•  ¼ cup finely grated lemon rind
•  ¼ cup (60ml) olive oil
•  3 cloves garlic, crushed
•  1 tablespoon chopped mint leaves
•  sea salt and cracked black pepper
•  1 cup (150g) plain (all-purpose) flour
•  olive oil, extra, for shallow frying
•  lemon wedges, to serve

  Place the sardines, lemon rind, olive oil, garlic, mint, salt and pepper in a bowl and toss to coat. Set sardines aside to marinate for 30 minutes. Dust the sardines in the flour. Heat a large non-stick frying pan over high heat, add 1 cm of the extra oil and cook the sardines, in batches, for 1 minute each side or until golden and crispy. Serve with the lemon wedges. Serves 4.