By Anto Cocagne and Aline Princet
Carefully scale the sardines and then, keeping them whole, gut them through the head. Wash the sardines and pat dry.
Make diagonal cuts in the skin on both sides of each sardine, from the head to the tail.
Sprinkle the sardines with salt, then sprinkle them with flour.
Deep-fry the sardines in the hot oil until they are cooked through and the meat a