PROCESS:

PREPARE THE COARSELY CHOPPED PINE NUTS, SULTANAS, GARLIC AND PARSLEY.

SEASON THE PREVIOUSLY CLEANED SARDINES WITH SALT AND CHILLI PEPPER, ADD A DRIZZLE OF OIL AND FINALLY FILL THEM WITH THE CHOPPED MIXTURE.

BEAT THE EGGS AND SALT THEM LIGHTLY. PREPARE A BAKING TRAY WITH FLOUR AND ONE WITH BREADCRUMBS.

DELICATELY FLOUR THE SARDINES, DIP THEM IN THE EGGS AND FINALLY BREAD THEM.

FRY IN OIL AT 170 DEGREES UNTIL GOLDEN BROWN.

TO PREPARE THE MAYONNAISE, PLACE THE EGGS TOGETHER WITH THE OIL IN A TALL CONTAINER AND START WHIPPING WITH

AN IMMERSION BLENDER.

ADD THE PARSLEY AND SALT AND CONTINUE WHIPPING.

ADD THE LEMON JUICE AND SERVE.