Les sardines en beignets

• 8–12 fresh sardines

Clean and scale the sardines. Open each fish from the stomach with the point of a sharp knife and remove the backbone and head.

In a medium-sized bowl, combine the beaten-eggs, flour and water (or lager or milk) and beat until well mixed. Season with salt to taste.

Holding the fish by the tails, dip them in the light batter and deep-fry until golden brown. Drain off excess oil o