Spanish fried canned sardines with garlic alioli

Heat a large fry pan over medium heat with 60 ml extra virgin olive oil.

Drain two cans of sardines in olive oil into a fine sieve over a bowl, shaking gently to remove the excess oil.

Whisk 2 eggs with 4 g chopped parsley, sea salt and black pepper.

Put 45 g all-purpose flour in a separate bowl. Coat each sardine in flour, then in the egg, and add to the hot oil.

Fry in a single layer, in batches so the pan is not crowded, about 2 minutes per side until golden.

Transfer to a dish lined with paper towels; repeat with the rest.

For the alioli, combine 120 g mayonnaise, 2 finely grated garlic cloves, 5 ml lemon juice and 15 ml extra virgin olive oil; season with sea salt and pepper and whisk until creamy.

Serve the alioli beside the sardines; garnish with lemon wedges and fresh parsley.