Mediterranean (Spanish-Portuguese) Sardines in Escapeche

Name: Mediterranean (Spanish-Portuguese) Sardines in Escapeche
Cuisine: American
Ingredients: 16 sardines, cleaned; Seasoned flour; 2 tbsp olive oil; Roasted red onion, green pepper and tomatoes, to garnish; Marinade; 6 tbsp olive oil; 1 onion sliced; 1 garlic clove of crushed; 3-4 bay leaves; 2 cloves; 1 dry red chili; 1 teaspoon Caprica; 120 mL wine or sherry vinegar; 120 mL white wine; to taste Salt and ground black pepper

Keith Vigon @cook_4574654

United Kingdom

This is a very common marinade in Spain and Portugal and is good with fish, poultry and even game it is particularly good with fried fish. If you make this dish please take a photo and post together with a recipe thank you

Keith Vigon @cook_4574654

Saved

Ingredients

16sardines, cleaned
Seasoned flour
2 tbspolive oil
Roasted red onion, green pepper and tomatoes, to garnish
Marinade
6 tbspolive oil
1onion sliced
1garlic clove of crushed
3-4bay leaves
2cloves
1dry red chili
1 teaspoonCaprica
120 mLwine or sherry vinegar
120 mLwhite wine
to tasteSalt and ground black pepper

Saved

Steps

1

Cut the heads of the sardines and split each of them along the belly stop turn them over so the backbone is uppermost. Press down along the backbone to loosen it then carefully lift out the backbone as many of the remaining bones as possible
2

Close the sardines up again and dust them with seasoned flour.
3

Heat the olive oil in a frying pan and fry the sardines 2 to 3 minutes on each side. Remove the fish from the pan and allow to cool, then place in a single layer in a large shallow dish
4

To make the marinade, add the olive oil to the oil remaining in the frying pan stop fry the onions and garlic gently for 5 to 10 minutes until soft. Add the bay leaves, cloves, Chile and Africa, with the pepper to taste. Stirfry for another 1 to 2 minutes