|Sardines in oil||4 1⁄5 Ounce|
|Continental mustard||2 Tablespoon|
|Cayenne pepper||1 Pinch|
|White breadcrumbs||1 Cup (16 tbs)|
Skin the sardines, and dress them all over with the continental mustard mixed with a very small pinch of Cayenne pepper.
Dip each sardine first into beaten egg, then into the breadcrumbs; fry in very hot deep fat till golden-brown.
Serve immediately on a folded napkin.