Italian Sardines in Vinegar Marinade
Italian Sardines in Vinegar Marinade is a simple and traditional recipe with a punch of full bodied flavour!
These are pan-fried to create crispy, brown skin and a tender, flakey centre. The vinegar marinade creates a bolder, more intense flavour, that intensifies the longer it marinates in the fridge.
A very good sardine is always preferable to a not so good lobster – Ferran Adria
This is another recipe I grew up with! Dad made this one all the time when I was younger. He only ever used the freshest sardines he could get his hands on. My father would either catch these himself or would head over to Sydney’s Fish Markets. Dad was so committed to getting the freshest catch, that he would be at the local fish markets in the very early hours of the morning, right when the fishing trawlers were returning with their daily catch.
Fresh Sardines are delicious.
- 8 Sardines cleaned and de-scaled
- 100 ml Olive Oil
- 150 ml White Vinegar
- Juice of half a lemon
- 6-8 Sage Leaves
Heat oil in a large fry pan.
With a paper towel, pat dry the sardines & shallow fry until browned & crispy
Remove the sardines & place in a large deep dish
Remove the fry pan from the heat.
Add the vinegar, lemon juice & sage to the oil used for frying the sardines.
Bring to a boil & let simmer for 2-3 minutes.
Pour the hot liquid over the sardines & allow to cool.
Place in the fridge & allow the vinegar to marinade the sardines.
These taste great after 2-3 days marinating in the fridge.