This is not for the faint of heart. This is also not the stuff in the can packed with oil. I tried to take some of the fishy smell away but I like fish with a strong taste. Lemon, Sherry and seasoned flour complete the dish. It simple and popular all around the world. I hope you like it.
8 sardines gutted
1 cup rice flour
1 teaspoons Old Bay
1/2 teaspoon garlic powder.
2 tablespoons lemon juice
2 tablespoons sherry
1 teaspoon capers
2 tablespoons olive oilo
Heat a cast iron skillet to medium.
Mix flour, Old Bay, and garlic powder.
Dredge sardines in flour mixture.
Add oil to pan add to hot pan brown on both sides about 4 minutes per side.
Add lemon juice, capers and Sherry to pan.
Cook for 3 minutes.
Serve.
Dan's Food Blog 
We had grilled sardines in Montgomery Bay, CA many years ago. They were delicious!
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Glad to bring back a memory
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Haha! Autocorrect got me again. That should have been Monterey Bay.
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My dear papa would have loved this.
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Glad to bring back a memory
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I was once given a try of pan-fried Smelt and it was delicious. I wish I knew if any spices were included, but I didn’t taste any.
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I grew up with smelt we would catch 200 pounds every spring out of Lake Erie with nets
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I love fresh sardines! My mom used to tame the overly fishy flavor a bit by soaking in milk for a half hour before cooking. I don’t think it is necessary, but some do.
And I also love the canned sardines!
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