Heat a large fry pan with a medium heat and add in the olive oil

Gently drain the cans of sardines into a fine sieve with a bowl underneath, then shake off any excess olive oil from the sardines, being gentle to not break them apart

Crack the eggs into a bowl, add in the parsley and season with sea salt & black pepper, whisk together, add the flour into a separate bowl

Gently coat each sardine, first in the flour and then in the egg wash, add the sardines into the hot fry pan, all in a single layer, cook in batches to not over-crowd the pan, fry for 2 minutes per side or until golden fried, as you finish each batch, transfer into a dish with paper towels

To make the garlic mayo aioli, add the mayonnaise into a bowl, finely grate in the cloves of garlic, queeze in the lemon juice, add the extra virgin olive oil and season with a kiss of sea salt & black pepper, whisk together until you get a creamy sauce

Add the aioli into a serving dish and decorate the fried sardines around it, garnish with lemon wedges, enjoy!