Serves 4

• 1 pound California sardines, cleaned  with heads removed
• 1 cup cold water
• 1 cup white, distilled vinegar
• 1/2 teaspoon salt
• 1/3 cup flour, seasoned with salt &  pepper
• 1/4 cup olive oil
• 1 lemon cut in wedges

Run fingers up the middle of the sardine and remove all of the bones. Lay the fish out flat in a bowl. Combine salt, water and vinegar and pour over the fish. Let sardines soak in the refrigerator for 30 minutes then drain off the liquid. Pat the sardines dry with clean paper towel.

Heat olive oil in a skillet. Dip sardines in seasoned flour mixture and saute' on both sides until flesh is opaque and skin is browned. Serve with fresh lemon wedges.