Gitane's Semolina-Crusted Sardines With Plum Relish

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8 small-medium sardines, each weighing 2 to 3 1/2 ounces (or 4 larger ones), cleaned, gutted, rinsed and patted dry

1/2 cup Greek yogurt

6 cups canola oil for frying, or as needed

1/2 cup semolina flour

1/2 cup all-purpose flour

-- Kosher salt and freshly ground black pepper

The relish

1/3 cup diced Vidalia onion

2 tablespoons creme fraiche

1/4 cup white verjus (see Note)

1/3 cup olive oil

1 tablespoon chopped dill, a few sprigs reserved

1 cup sliced ( 3/8 -inch thick) hearts of palm

1 cup diced plums (preferably firm and tart)

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