Sardelle In Saor

Recipe second for 4 people based on Pilchards - cooking method fried.

Preparation:

Preparation: Clean the sardines, remove the head and innards, wash and dry them. Roll them in flour and fry them in hot oil. You will drip them golden on both sides. Sauté the onion and oil; add a large glass of vinegar, mix and turn off the heat. In a non-oxidizable container, arrange the sardines in layers; wet each layer with spoonfuls of marinade until the ingredients are used up. You can consume the sardines in saor (in souse) after 24 hours up to 10/12 days.