For a wonderful side dish or starter, try this fried sardine fillet recipe from Emiko Davies.
By Emiko Davies
- 12 fresh sardines, cleaned, heads and backbone removed and butterflied
- Flour for dusting
- Vegetable, seed or olive oil for frying
- Some white wine
- a handful of raisins
- 1 white onion
- 250 ml of white wine vinegar
- 1 clove, ground or crushed
- 1 tsp coriander seeds, ground or crushed
- freshly ground black pepper
- a handful of pine nuts
- Dust the sardine fillets in flour and deep fry in plenty of oil until golden and crisp. Season with salt and set aside on some paper towel to drain until needed.
- Soak the raisins in some white wine to soften them. Meanwhile, slice the white onion finely and saute gently in some olive oil until they are transparent, then add the vinegar, pepper and spices. Let it cook for a few minutes then remove from heat.
- In a small terrine or deep dish, place a layer of sardines, top them with some of the onions, some of the raisins (drained) and pine nuts, and continue layering until the sardines are used up, then top with a layer of onions, raisins, pine nuts and finish with the vinegar sauce poured over the top. Cover with plastic wrap and allow to marinate at least 24 hours before serving.
- Serve as part of an antipasto. These are best eaten at room temperature, removing from the fridge a couple of hours beforehand.