AppetizerSide Dish

Sarde in Saor

Name: Sarde in Saor
Prep time: 30 min
Cook time: 25 min
Total time: 4 h 55 min
Yield: 4 servings
Cuisine: italian
Ingredients: 500 g sardine fresh, cleaned and butterflied; 0.5 cup all-purpose flour; 2 cup vegetable oil for frying; 2 pcs yellow onion thinly sliced; 0.5 cup white wine vinegar; 0.25 cup water; 1 tbsp sugar; 2 pcs bay leaf; 2 tbsp pine nut; 2 tbsp raisin; 1 tsp salt; 0.5 tsp black pepper freshly ground; 2 tbsp extra virgin olive oil

Sarde in Saor is a classic Venetian appetizer featuring fried sardines marinated in a sweet and sour onion and vinegar mixture. This dish is perfect for an antipasto spread, offering a delightful balance of flavors and textures. It's best made ahead to allow the flavors to meld.

An original recipe by Forkin

Total time: 4 hr 55 min
Serves: 4
Difficulty: Medium

Allergen information: may contain fish, gluten, nuts, sulphites, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gsardine, fresh, cleaned and butterflied
0.5 cupall-purpose flour
2 cupvegetable oil, for frying
2 pcsyellow onion, thinly sliced
0.5 cupwhite wine vinegar
0.25 cupwater
1 tbspsugar
2 pcsbay leaf
2 tbsppine nut
2 tbspraisin
1 tspsalt
0.5 tspblack pepper, freshly ground

for sautéing

2 tbspextra virgin olive oil

Equipment

non-reactive dish · deep pot · large skillet · paper towels · wire rack

The method

Step by step

1
Pat the cleaned and butterflied sardines dry with paper towels. Season them lightly with salt and pepper.
About 5 min
2
Dredge each sardine in the all-purpose flour, shaking off any excess. Set aside on a plate.
About 5 min
3
Heat the vegetable oil in a large skillet or deep pot over medium-high heat until it reaches about 175°C (350°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for best frying results.
4
Fry the sardines in batches for 2-3 minutes per side, until golden brown and crispy. Do not overcrowd the pan.
About 10 min
Cook’s note: Frying in batches helps maintain the oil temperature and ensures crispy sardines.
5
Remove the fried sardines with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Season with a pinch more salt while warm.
6
In a separate pan, heat the extra virgin olive oil over medium heat. Add the thinly sliced yellow onions and sauté until softened and translucent, about 8-10 minutes.
About 10 min
7
Pour in the white wine vinegar and water. Add the sugar, bay leaves, pine nuts, and raisins. Bring the mixture to a gentle simmer.
About 3 min
8
Season the onion mixture with salt and pepper to taste, then remove it from the heat.
About 1 min
9
In a non-reactive dish or container, arrange a layer of fried sardines. Top with a layer of the warm onion mixture, ensuring the onions and liquid cover the fish.
About 5 min
10
Repeat layering until all sardines and onion mixture are used, finishing with a layer of onions. Ensure the fish is submerged in the marinade.
11
Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
About 4 hr
Cook’s note: The longer it marinates, the better the flavor.
12
Serve Sarde in Saor chilled or at room temperature.

Keep it good

Storage

Store Sarde in Saor in an airtight container in the refrigerator.