Prep 15 mins
Cook 2 hrs
The basic recipe came from Antonio Carlucci's book "Southern Italian Cooking" but I've amended it a bit, mainly by adding chilli. Makes a good first course, serve with a little pile of rocket on the side and some bread. Can also be made with garfish or other small, flavoursome fish.
- 1 kg fresh sardine, cleaned and flattened out (butterflied)
- 1 cup plain flour
- 1⁄2 cup olive oil
- 1 clove garlic, finely chopped
- 1 red chile, seeded & chopped
- 3 tablespoons white wine vinegar
- 3 tablespoons dry white wine
- 3 tablespoons finely chopped of fresh mint
- salt & pepper
- Dust the sardines in flour.
- Fry them in olive oil until they are crisp& brown.
- Transfer to a shallow dish.
- Clean the pan and in it heat ½ cup olive oil, and fry the garlic and chilli in it very briefly.
- Add the wine, vinegar and mint, and remove from the heat.
- While it is still hot, pour this mixture over the fish.
- Season to taste and leave for a couple of hours before serving.
5 stars from the husband. I had to make a few changes with what I had in the house. Used red wine and red ine vinegar, red pepper powder, 2T parsley and 1T basil. Smelled great and very quick and easy to make. I dusted the fish with 'Bam' and then flour also.
Thank you, wonderful and simple!
These were a lovely blend of flavors! I did use more garlic than 1 clove of garlic. Otherwise followed the recipe exactly. Thank you!