By Max Halley and Ben Benton
If you have ever been to Istanbul or the fun end of the Golborne Road, you will understand that a fried sardine in a sandwich is a very special thing. The rich, oily flesh of the fish, a lightly spiced dusting of flour, a good frying for some crunch... it is too much, too good.
In a mixing bowl, combine the flour, lemon zest, paprika and salt. Mix well with your hands before dredging the sardines in the mixture. Shake off the excess.
Get your oil hot in a large frying pan. Lay the sardines in the oil carefully so as not to splash hot oil on your hands, and fry for 1 minute on each side. You want a nice crispy layer to form. When cooked, lay on some paper towel