25 g (1 oz) Parmesan cheese, grated, plus extra to serve
2 tablespoons milk
8 sardines, filleted and halved
vegetable oil, for deep-frying
1 large Cos lettuce, sliced
salt and pepper
Crack 1 egg into a saucepan of boiling water and cook for just 45 seconds. Leave to cool a little, then whizz in a food processor with the garlic, lemon juice and Worcestershire sauce. With the motor running, slowly add the oil in a thin stream until thickened. Season and set aside.
Mix together the breadcrumbs and Parmesan and place in a large freezer bag. Beat together the remaining egg and the milk. Dip the sardines into the egg mixture until coated, shake off any excess, then place in the freezer bag and shake until coated.
Fill a large, deep saucepan one-third full with oil and heat until a cube of bread browns in 15 seconds. Deep-fry the sardines in batches for 3–5 minutes until golden and crisp. Drain on kitchen paper.
Place the lettuce on serving plates. Arrange the sardines on top, then drizzle over the dressing and shave some Parmesan on top.