Sarde in saor

Method

1. 1 Clean the sardines, remove the heads and guts, pat them dry, and then roll them in flour.
2. 2 Deep-fry the fish for 4 minutes until golden brown and crispy, then remove and drain on paper towels and sprinkle with a little salt.
3. 3 Slice the onions very thinly and sauté them over low heat for 20 minutes with a little oil until they are translucent and sweet.
4. 4 Add vinegar and bay leaves to the pan with the onions, and simmer for 5 minutes to reduce the pungent taste.
5. 5 Arrange alternating layers of fish, pickled onions, raisins, and pine nuts in the box.
6. 6 Cover tightly and refrigerate for at least 24 hours before serving cold.

With an appliance

• Air fryer 1 hr

  Replace step 2: evenly spray oil on the floured sardines, fry at 200 degrees for 9 minutes, flipping at the 5th minute; the 24-hour cold soaking time in step 6 remains the same and is not included in the active cooking time.