Stuffed sardines

Preparation:

Preparation: Open the sardines, remove the head and the spine but without removing the fillets. Prepare a filling by mixing the chopped parsley, the bread soaked in milk and well squeezed, the cheese, the yolk of an egg, salt and pepper in a bowl. Place an open sardine on the table, spread part of the mixture on it and close it like a wallet with a second sardine. Stuff all the fish, thus bringing them together two by two, flour them, dip them in the beaten egg (one yolk and two egg whites) and in the breadcrumbs. Fry in oil at a moderate temperature and serve the hot drained fish on straw paper and accompanied by lemon slices.