Fried Sardines with tomato-caper topping from The Hog Island Book of Fish & Seafood: Culinary Treasu

Ingredients

• Mint or basil sprigs, lemon wedges and shaved manchego cheese
• 3 tablespoons finely chopped red onion
• 1 cup (165 g) seeded, peeled, diced tomatoes
• 2 anchovy fillets, rinsed and chopped
• 1 tablespoon chopped fresh parsley
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon capers, drained and rinsed
• Kosher salt and freshly ground pepper
• 2 teaspoons paprika
• Peanut or vegetable oil, for frying
• 1 teaspoon finely grated lemon zest
• 1 pound (455 g) fresh filleted sardines, skin on
• Sherry vinegar
• 1½ cups (190 g) all-purpose flour
• 1 tablespoon kosher salt
• 2 teaspoons ground pepper