Sarde Allinguate

Sarde Allinguate


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
  • Vegatable Oil for shallow frying


  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.