Rinse the sardines and pat them dry. Place ½ cup (60 g) of flour in a bowl and season it with salt and pepper. In another bowl, beat 2 eggs with 1 tablespoon (15 ml) of water. Put 1 cup (120g) of breadcrumbs in another bowl. Put 2 or 3 sardines in the flour and toss them until they’re lightly coated. Shake off the excess flour then dunk the sardines in the egg mixture. Transfer them to the bowl of breadcrumbs and coat them evenly. Repeat until all the sardines are breaded. Heat 1⁄2 cup (120 ml) of oil in a frying pan or cast iron skillet over medium heat. Work in batches, adding one layer of sardines to the pan at a time. Cook until they are golden brown, about 3-4 minutes. Flip them over and fry them until they’re cooked through, about 3 minutes.  Repeat until all the sardines are cooked. For the remaining batches, add more oil to the pan if needed. Transfer the cooked sardines carefully to a plate lined with paper towels. While they’re hot, season them with salt. Heat 2 tablespoons (30 ml) of oil in the same pan you used before. Add ½ cup (60 g) of capers, drained and rinsed, and ½ cup (60 g) of fresh parsley leaves to the oil. Fry for 1 minute, then remove the capers and parsley and put them on top of the sardines. Enjoy!

TL;DR in Chinese:
准备配料。 将沙丁鱼裹上面粉、鸡蛋和面包屑。 把沙丁鱼放进油里炸6至7分钟。 用盐给沙丁鱼调味。 搭配炸过的酸豆和欧芹。