Gut the sardines. Roll fillets in flour and roast in olive oil. Remove, place on paper towels and season with salt. Cut onions into rings and fry in the fish oil until translucent. Pour over them the vinegar mixed with sugar. Cook a little. Layer the sardines and onions alternately in a container. Put in the refrigerator for 1-2 days.
Sarde in Saor, Sweet and Sour Pickled Sardines
Rating: 3.5 / 5.00 (8 Votes)
Total time: 45 min
Servings: 6.0 (servings)
Ingredients:
Cooked & Tried It Has:
Instructions: