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!