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1
For the sauce: In a food processor, combine the sour cream, yogurt, chiles, honey, parsley, salt, lime juice and black pepper, and process until blended and mostly smooth.
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2
Taste and season with more salt and pepper if needed.
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3
Set aside in the refrigerator until ready to serve.
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4
For the sardines: Rinse the sardines and pat dry.
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5
Place the flour in a bowl and season it with salt and pepper.
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6
In a small bowl, beat the eggs with 1 tablespoon water.
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7
Place the breadcrumbs in another bowl.
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8
Add 2 to 3 sardines to the flour and toss until lightly coated.
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9
Shake off the excess flour.
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10
Dip the sardines in the egg mixture, then in the breadcrumbs to coat.
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11
Place the breaded sardines on a wire rack.
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12
Repeat this process for the remaining sardines.
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13
Heat 1/2 cup of the oil in a heavy-bottomed frying pan or cast-iron skillet over medium heat.
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14
In batches, fry the sardines in one layer, until golden brown, 3 to 4 minutes.
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15
Flip and fry on the other side until cooked through, about 3 minutes.
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16
Place the fried sardines on paper towels and season with salt.
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17
Repeat for the remaining sardines, adding more oil to the pan if needed.
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18
Heat the remaining 2 tablespoons oil in a small skillet over medium heat.
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19
Fry the capers and parsley until crisped, about 1 minute.
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20
Plate the sardines and top with some of the chile sauce and fried capers and parsley.
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21
Serve with the remaining chile sauce on the side and some lemon wedges.
