Fish (Sardines, Sprat) Marinated

by Editorial Staff

This method of pickling fried sardines (or sprat) was used by Venetian fishermen. An unusual and delicious recipe. Pickled sardines are good as an antipasto or as an appetizer. Cheap and cheerful!

Servings: 4

Ingredients

  • Sardines (sprat) – 400 g
  • Flour
  • Vegetable oil
  • Onions – 500 g
  • Salt – 1 teaspoon
  • Sugar – 1 tablespoon
  • White wine vinegar 6% – 100 ml
  • Raisins – 25 g (optional)
  • Pine nuts – 25 g (optional)

How to make pickled sardines:

Directions

  1. My fish, take out the intestines. We tear off the head and take out the ridge. We leave the ponytails.
  2. Roll the fish in flour and fry in vegetable oil. We put the fish aside.
  3. Cut the onion into half rings.
  4. Fry in vegetable oil. About 10 min., Until golden brown.
  5. Salt, add sugar and vinegar. Add bay leaves, pepper, and cloves. Simmer for about 20 minutes. over low heat. Raisins and pine nuts can be added if desired.
  6. We spread the fish in a mold in 1 layer.
  7. Then a layer of onions.
  8. Fish layer.
  9. Again a layer of onions.
  10. Cover with foil and refrigerate for 2-3 days.
  11. We help ourselves. Pickled sardines can be stored safely for about a week.

Enjoy your meal!

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