Cook until the skin crisps and the flesh cooks through, a couple of minutes per side.

WSJ: Sardines With Tapenade and Lime-Coriander Yogurt | Slow Food Fast

The skin is fried to a crisp, but the flesh beneath remains delicate, and the accompanying nuoc mam sauce vibrates with the tang of sweet basil, chili, and cilantro.

NEWYORKER: Rouge et Blanc