Directions

1. Flake the sardines into a mixing bowl and add the mayo, 1 egg, chives, lemon juice and zest and ½ cup breadcrumbs. Season with salt and pepper. Use a fork to mash everything together until well combined.  
2. Form the mixture into cylindrical patties. Put them in the freezer for 30 minutes.  
3. Meanwhile, set up your dredging station. Add the flour to a shallow bowl. In a separate shallow bowl, whisk the remaining 3 eggs. Finally, add the 2 cups of breadcrumbs to a third shallow bowl.  
4. Dredge the croquettes in the flour, then the eggs and then the breadcrumbs. 
5. Heat oil in a large pan over medium-high heat until it reaches 350F. Fry the croquettes in 2 batches, turning frequently. Fry until golden brown and crispy, roughly 8 minutes.  
6. Set aside on a wire rack to drain if you have one. Otherwise, set aside on a paper towel lined plate. 
7. Garnish with flaky salt and serve