Scale the sardines, remove the heads and guts and rinse in running water; then divide them into two parts removing the bone.
When you have opened all the sardines, beat the eggs (whites and yolks), dip the sardines into the mixture and then into breadcrumbs.
Put an iron pan on the heat with plenty of olive oil and, when the oil is hot, fry the sardines, being careful to turn them in order to brown them on both sides.
Remove from the heat and put them on blotting paper to let the oil drain.
Ingredients (4 portions):