When I was a little boy, a man on a motorcycle used to the small villages in Southern Lebanon and sell fish. Wintertime was reserved for sardines, tiny sardines.
My mother would buy about three pounds, remove the heads and the guts, clean the fish and marinate them with lemon juice and rosemary.
A few minutes before dinner, my mother would fry them over hot oil until they turn crunchy and serve them with sesame-paste sauce and a side of French fries and tabouleh.
I recently visited the fish place Warren Avenue in Dearborn, and I saw the little fish at the market. I could not help it but buy two pounds and asked them to fry them until they turned crunchy.
We made hummus and tabouleh and ate every little fish in the pan. They were delicious.