For the batter, put flour in a bowl. Separate eggs. Add egg yolks, salt and wine to the flour. Mix into a smooth dough. Let batter rest for about 10 minutes. Fold egg whites until stiff and fold into the batter.
For the fish, rinse sardines inside and out and pat dry. Season with salt, pepper and a little lemon juice. Dust each sardine with a little flour, pass through the batter and deep fry in hot 170°C (approximately 350°F) oil in a pot or a deep fryer for about 3-4 minutes until golden brown. Keep warm until ready to serve in the oven at 70°C (approximately 150°F).
Drain on absorbent paper towel and serve.