Bar-Style Triple-Coated Fried Sardines

Thoroughly rinse the 2kg of cleaned sardines (heads and guts removed) to eliminate excess slime.

Butterfly the sardines by making an incision along the belly, extending from the opening toward the tail area, leaving them fully opened flat.

Remove the backbone, cutting carefully near the tail base with a knife or scissors so as not to break off the tail fin.

Dry all the sardines very well with paper towels, paying extra attention to drying the inside cavity.

Prepare the special seasoning by finely grating 5 to 6 cloves of garlic, one aromatic pepper, and one finger chili pepper (a food processor can be used).

Add olive oil, salt, and black pepper to the grated seasoning mix, stirring well.

Rub the seasoning only onto the flesh side of the sardines and let them marinate for about 10 minutes.

Prepare the mixture for the triple breading: combine the all-purpose flour, cornstarch, cornmeal (slightly coarser grind), baking powder, salt, black pepper, and annatto powder.

Coat each sardine in the flour mixture, pressing firmly, and then gently tap off the excess coating.

Heat the frying oil until it reaches approximately 375°F (190°C). Use a thermometer to monitor the temperature.

Fry the sardines in small batches (do not overcrowd the pot, as this will lower the oil temperature) for 5 to 8 minutes, until they are completely golden brown.

Remove the fried sardines from the oil with a slotted spoon and place them on a wire rack or paper towels to drain.

Serve immediately, preferably alongside a very zesty and tangy vinaigrette salad.