Sardines in Saor


Preparation info

  • Serves

    Eight to Twelve

    • Difficulty


Appears in

A Long and Messy Business

A Long and Messy Business

By Rowley Leigh

Published 2018

  • About

Traditionally, the sardines and aromatics are layered in earthenware crocks but I find it less precarious, if more extravagant with space, to keep them in a single layer.


  • 1 tablespoon sultanas
  • 24 sardines
  • plain flour, for dredging
  • 200


Soak the sultanas in a heatproof bowl of boiling water for 10 minutes, then drain.

Dredge the sardines in flour, dusting off any excess. Heat the olive oil in a large frying pan and gently fry the sardines in batches until crisp and golden brown. Lay the sardines in an earthenware dish and sprinkle with sea salt.

In the same oil, fry the onions over a medium-high heat for 15 min