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Sardines in Saor
Preparation info
- Serves
Eight to Twelve
- Difficulty
Easy
Appears in
By Rowley Leigh
Published 2018
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.
Ingredients
1 tablespoon 24 - plain flour, for dredging
200
Method
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