Sardines Escabeche

Preparation info
  • Serves


    • Difficulty


Appears in
What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

  • About

All things sweet and sour please me greatly. This treatment of sardines tastes so good and makes a very pretty dish when set down outdoors for summer lunch. There are 8 in the bed and the little one says, ‘eat me.’


  • a big handful of sultanas
  • 3 tablespoons plain flour
  • flaked sea salt and ground black


Soak the sultanas in just-boiled water for an hour or so. Sprinkle the flour on to a plate and season with a generous pinch of salt and a couple of twists of black pepper. Heat 3 tablespoons of the oil in a large, heavy-based frying pan. The oil must be hot; otherwise by the time the fish is browned it will be overcooked. Roll the sardines in the flour, patting off any excess, and fry quickly i