Marinated fried sardines

Fillet each sardine: cut behind the head to the backbone, follow the backbone to remove the fillet, peel off the skin, repeat on the other side, and peel away the rib bones.

In a shallow dish mix the vinegar, water, garlic, oregano, bay leaves, salt and ground pepper.

Lay the fillets flesh side down in the marinade and press so they sink.

Cover with plastic wrap pressed onto the surface and refrigerate about an hour, up to two hours.

Lift the fillets onto paper towel and pat dry; discard the marinade.

Put flour on a plate; beat the eggs with a fork until the white is fully incorporated into the yolk.

Heat a little less than a quarter inch of oil in a pan. Dredge each fillet in flour, tap off the excess, dip in egg, let the excess run off, and fry.

Fry about two minutes on each side until coloured, then drain on paper towel. Repeat with the rest.

Arrange on a platter. Discard the frying oil once cool.

Heat about two tablespoons of olive oil and zest the lemon into it to fry the zest.

Pour the zest and oil over the sardines and scatter chopped parsley.

Peel the same lemon to expose the flesh, cut it into segments and place them over the sardines.