Steps

1. Remove the heads and internal organs of the small sardines by hand. Gently open them along the backbone with your thumb. Rinse lightly and pat dry.
   🕒 01:22
2. Remove the heads of the common sardines. Make an incision on the belly to remove the internal organs. Use your finger to thoroughly clean the bloodline and any dark parts.
   🕒 02:19
3. Open the common sardines by hand. Insert your finger to remove the backbones, then pull out and remove any small bones from the belly and rib area. Remove the dorsal fin as well.
   🕒 03:27
4. Carefully pat dry the prepared common and small sardines.
   🕒 04:24
5. In a bowl, combine buckwheat flour 50g and a pinch of salt.
   🕒 04:47
6. Add beer 120cc and mix lightly to create the batter. (Key tip!) Overmixing will result in a heavy batter, so mix just enough.
   🕒 05:39
7. Do not salt the small sardines.
   🕒 06:14
8. Lightly sprinkle a pinch of salt on the common sardines as a base seasoning.
   🕒 06:18
9. Heat frying oil to 170-180°C (338-356°F). Dip the small sardines in the batter, shaking off any excess.
   🕒 06:20
10. Fry until golden brown and crispy. Remove from the oil. (Key tip!) While 170°C (338°F) is ideal, frying at a slightly higher temperature can also yield a delicious, fragrant result.
    🕒 06:39
11. Next, dip the common sardines in the batter and fry similarly. Once fried, sprinkle with salt all over.
    🕒 07:19
12. Tear the parsley sprigs, rinse them, and thoroughly drain the water.
    🕒 08:26
13. Add the parsley to the hot oil and cover with a lid as it will splatter. The parsley is done when the sputtering sound quiets down.
    🕒 08:55
14. Arrange the fried sardines and parsley on a plate.
    🕒 10:28
15. Serve with lemon wedges to complete the dish.
    🕒 10:35