Rinse the sardines under cold running water (never use warm or hot water) and remove the scales. You have two options: One, clean them by removing the heads and guts. Two, leave them whole and remove the guts when eating. The second option is recommended, as it gives the sardines more flavor.

Season the sardines with salt.

Dredge the sardines in the fish fry flour, if available, or use all-purpose flour.

Fry the sardines in plenty of hot olive oil. Fry a few at a time, making sure they don't touch so they don't stick together.

Fry for 2 to 4 minutes, depending on their size and the heat of the oil.