50 mlvegetable oil1 kgsardines90 gm (½ cup)seasoned plain flour, for dusting50 mlolive oil1garlic clove1rosemary sprig3thyme sprigs2fresh bay leaves1½onions, thinly sliced375 mlwhite wine180 ml (¾ cup)white vinegar40 gm (¼ cup)sultanas
Heat vegetable oil in a deep frying pan over medium-high heat. Dust sardines with flour, shaking off excess, and fry in batches until cooked through (3-4 minutes). Set aside in a deep tray.
Heat olive oil, garlic and herbs in a separate frying pan over high heat, add onion and sauté until translucent (5-10 minutes). Add white wine, vinegar and sultanas and cook over low heat until onions are tender (15 minutes). Set aside to cool, then pour over sardines and refrigerate to marinate (2 hours-overnight). Serve at room temperature.
This recipe is from the March 2011 issue of Australian Gourmet