Sarde in Saor
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
Converted for display; the recipe amounts stay equivalent.
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
Store Sarde in Saor in an airtight container in the refrigerator.
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