Fried Sardines from My Big Fat Greek Cookbook: Classic Mediterranean Soul Food Recipes by Evdokia Antginas
Wherever I am in the world, eating sardeles takes me instantly to the Greek seaside. There’s no better feeling on a blistering hot day than sitting at a taverna
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Ingredients
- lemon
- ½ teaspoon pepper
- ½ teaspoon salt
- flour
- ½ tablespoon dry oregano
- 700 grams (1.5 pounds) sardines (about 40 small sardines)
- vegetable oil (for frying)
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