Crispy sardine sandwich

Gently drain two cans of sardines through a fine sieve set over a bowl.

Put the flour in one bowl. Crack the egg into a second bowl, add the milk, season with sea salt and black pepper and whisk.

Put the panko in a third bowl.

Heat a fry pan over medium heat with half a cup of virgin olive oil.

Bread the sardines: flour first, then the egg wash, then the breadcrumbs, gently and fully coated at each stage.

Fry in a single layer, evenly spaced, 2 minutes per side, about 4 minutes in all, until golden and crispy.

Transfer to a dish lined with paper towels and turn off the heat.

In a bowl mix the mayonnaise, Dijon mustard, grated garlic, lemon juice and extra virgin olive oil.

Season with sea salt and black pepper and whisk to a creamy sauce.

Thinly slice the tomato and finely chop the lettuce.

Cut the baguette into 3 inch lengths and split each lengthwise. Lightly toast it if the crust is soft.

Spread the mayo alioli on both cut faces, lay the sardines on the bottom, top with sliced tomato and shredded lettuce.