Ingredients

• 1 120-gram tins of Portuguese sardines, preferably in olive oil, but any kind will do
• ½ cup of flour
• Olive oil for
• frying
Salt
• 1 200-gram can of chair de tomate, or diced canned tomatoes
• 1 tablespoon of tomato paste
• 1 tablespoon of sundried tomato paste
• 1 tablespoon of harissa
1 tablespoon of herbs de Provence
• 1 teaspoon of garlic paste, or 1 clove of garlic
• Pinch of chili flakes
• Pinch of salt
• ½ lemon, cut into slices for squirting on the fish

Procedure

1. Fill a very small saucepan about 1 inch high with olive oil, and set over a medium high flame to heat up.
2. Drain the sardine fillets, and break them up lengthwise into little spears of fish. Dredge them in the flour, and dust of the excess.
3. Meanwhile, putt all the ingredients for the harissa tomato sauce into a saucepan over medium low heat and allow to simmer until the fish have fried.
4. Test the oil by dropping a little piece of floured fish into the fryer. If it sizzles and rises to the top, it is ready. Fry in small batches for about 3 to 4 minutes, until the sardines are golden and firm, then remove to a paper towel to drain.
5. Dust the sardines with a touch of salt, and serve with the lemons, harissa tomato sauce, and maybe the butt of a baguette.