Sweet and Sour Sardines

Ease of preparation rating: Easy

Yield: 4-6 servings

Ingredients:

• ½ cup (120 ml) raisins
• ½ cup (120 ml) dry white wine
• 2 tablespoons (30 ml) olive oil
• 2 onions, sliced
• 6 cloves
• 1 cup (240 ml) white wine vinegar
• Flour, for dredging
• Salt and pepper
• 1 ½ – 2 pounds (680-907 grams) sardines, cleaned (6-8 fish)
• Vegetable oil, for shallow frying
• Toasted pine nuts, for garnish
• Chopped Italian parsley, for garnish
• Lemon slices, for garnish

Method:

Soak raisins in dry white wine for 30 minutes to 1 hour.

Heat olive oil in a skillet over medium heat. Add onions and fry until brown, 7-8 minutes.

Add soaked raisins and wine, cloves, and white wine vinegar to the skillet. Cook for 8-10 minutes, or until liquid has reduced by 3/4. Remove skillet from heat.

Season flour with salt and pepper. Pat sardines dry with a paper towel and lightly dredge with flour.

In a skillet, heat  2-3 inches (7.5 cm) of vegetable oil. When oil is shimmering, fry sardines in batches until golden brown.

Transfer fried fish to a paper towel-lined plate to drain before placing in a baking dish, ensuring they are in one layer. Pour reserved wine-raisin-onion mixture over sardines and chill in the refrigerator for at least 3 hours.

Serve sprinkled with toasted pine nuts, chopped Italian parsley, and lemon slices.

Buon appetito!