Remove the stomachs from the sardines, if you are not comfortable with this ask your fishmonger to do it for your. Any of the seafood stalls at the QVM will gladly help.
Preheat your oil to 180 degrees before getting started.
In a dish large enough to hold all your sardines dust them in the semolina until they are fully coated. Remove the excess semolina then transfer to the hot oil, being careful as you place them in as to not splash yourself with the hot oil.
Fry the sardines in two batches for 3-4 minutes until golden brown and crunchy.
Meanwhile make the spice mix by combining the onion powder, smoked paprika, sweet paprika, cumin, cinnamon, cayenne pepper and salt in a small mixing bowl.
Remove the sardines from the fryer and let drain briefly on paper towel before transferring to a serving platter.
Make the aioli by transferring the aioli, lime zest and juice and paprika into a small mixing bowl and mix well using a spoon or fork. Adjust seasoning if needed.
Serve immediately with a dusting of the tex mex spice and aioli. Remove heads from sardines, the rest of the body can be eaten.