Caper and parsley gremolata
1.Make caper and parsley gremolata. Combine capers, garlic, parsely, lemon rind and lemon juice in a small bowl.
2.To butterfly sardines, cut through the underside of the fish to the tail. Break backbone at tail; peel away backbone. Trim sardines.
3.Coat fish in combined flour and paprika; shake away excess. Heat oil in large frying pan; shallow-fry fish, in batches, until cooked through. Remove from pan; drain on absorbent paper.
4.Sprinkle fish with topping. Serve with lemon wedges.