Pan-Fried Sardines (Cornmeal)

The canned sardines are coated in cornmeal and fried up in minutes for a delicious appetizer.

1 cup extra-virgin olive oil
2 (4.2 oz) cans sardines, packed in olive oil, drained, split and patted dry
½ cup fine cornmeal
coarse sea salt

To Serve:
lemon wedges

Heat oil in a high-sided medium skillet over medium heat. (Test temperature by adding a little cornmeal; the oil should bubble immediately.) Toss sardines in cornmeal until coated, shaking off excess.

Fry until golden brown and crisp, about 2 minutes per side. Transfer to a paper-towel-lined plate. Season with salt and serve with lemon.

Makes 6 servings.