1/4 cup fresh parsley leaves, minced (about 1 tablespoon)
1 tablespoon arrowroot powder
pinch paprika
a few shakes of salt and ground black pepper
1 tablespoon coconut oil
Instructions
Dump the sardines and about half their oil into a small bowl. Add the lemon juice, garlic, and parsley, then cover and refrigerate 30-60 minutes.
In a medium bowl, mix the arrowroot powder with paprika. Add a few shakes of salt and pepper and mix with a fork. Remove the sardines from the marinade and add the fish to the bowl with the spices. Gently roll the sardines in the spices until they’re coated.
Heat a non-stick skillet over medium-high heat, about 3 minutes. Add coconut oil and allow it to melt. Fry the sardines about 2 minutes per side, until they’re crisp and heated through.