Rinse the sardines under running water, then place them in a colander and let them drain well.

In a large, shallow plate, mix together the cornmeal and salt.

Coat each sardine in the cornmeal mixture and set them aside on the plate.

Heat the oil in a wide skillet. To check if it’s hot enough, drop a pinch of cornmeal into the oil. If it sizzles immediately, the oil is ready.

Fry the sardines in batches, cooking both sides until golden, about 1–2 minutes per side.

Transfer the fried sardines onto a plate lined with paper towels to drain excess oil.