Heat a large frying pan over medium heat and add enough extra virgin olive oil to cover the bottom of the pan (about ¼ inch deep). Allow the oil to heat up for approximately 2-3 minutes until it shimmers.

Gently drain the sardines from the cans and place them on a paper towel to absorb moisture.

In a mixing bowl, whisk together the cage-free organic eggs, chopped parsley, sea salt, and black pepper.

Pour the all-purpose flour into a separate shallow bowl to coat the sardines.

Coat each sardine with flour, then dip into the egg wash mixture, and place on a plate.

Once the oil is hot, add the coated sardines to the pan, frying in batches for about 2 minutes on each side until golden brown and crispy.

Transfer the sardines to a plate lined with paper towels to absorb excess oil.

In a small bowl, mix the low-fat mayonnaise, grated garlic, lemon juice, and extra virgin olive oil until smooth.

Serve the crispy sardines on a platter with garlic aioli and lemon wedges for garnish.