Sardines in Onion-Wine Marinade

Name: Sardines in Onion-Wine Marinade
Yield: serves 6 or more as an appetizer or a light dish
Ingredients: 3 pounds fresh whole sardines; About 2 teaspoons coarse sea salt or kosher salt, or to taste; Flour for dredging; 1 1/2 cups vegetable oil, or as needed; 1/2 cup extra-virgin olive oil, plus more for finishing; 2 medium onions, peeled and sliced in 1/3-inch-thick half-moons (about 4 cups); 2 short branches fresh rosemary; 4 bay leaves, preferably fresh; 2 teaspoons red wine vinegar; 1/2 cup water; 1 1/2 cups dry white wine; 1/2 teaspoon coarsely ground black pepper, or to taste; A heavy-bottomed skillet or sauté pan, 12-inch diameter or larger; A gratin or casserole dish, about 6-cup capacity, sides at least 2 inches high, to marinate the fish in layers

December 14, 2011

Fried fish steeped in saor, a tangy marinade of onions and vinegar, is enjoyed in all the regions around the northern Adriatic, in the Veneto, Friuli, and Istria. Many fish are suitable for this preparation, including mackerel, monkfish, young trout, even fillet of sole, but I especially love fresh sardines. When I was young and we had fried sardines for dinner, the leftover fried fish went into a crock of saor. It would keep for days and become even more delicious. With this recipe, you can assemble the dish and serve the sardines a few hours later. But if you let them marinate (in the refrigerator) for 1, 2, or even 3 days, the results will be worth the wait.

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