Add the flour, 1 tablespoon salt, and the Essence to a shallow sided platter. Stir to combine. Reserve.
Heat at 12-inch nonstick saute pan over medium high heat. Add 4 tablespoons of the olive oil.
Quickly dredge the sardines in the seasoned flour, then add directly to the hot oil. Cook for 4 minutes per side, or until just cooked through, then transfer to a serving platter.
In the same pan heat the remaining olive oil then add the shallot, garlic, crushed red pepper, black pepper, the remaining 1/2 teaspoon salt, parsley, cilantro, capers, and lemon juice. Toss until the herbs are wilted and pour the entire mixture over the sardines. Serve immediately.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.