Sarde Allinguate

Ingredients

Servings 4

•  2 lbs. sardines cleaned and butterflied (heads and backbones removed, but keep the tail)

• Red or White Wine Vinegar

• Flour

• Salt to taste

• Vegetable Oil for shallow frying

Instructions

1. Place the cleaned sardines in a bowl and cover them with vinegar. Add salt to taste.

2. Marinate them for 1 or 2 hours.

3. Drain them and coat them with flour.

4. Shallow fry them in hot vegetable oil until golden brown on both sides.

5. Serve immediately.