Sweet and sour sardines
Fish tales

Sweet and sour sardines


This traditional Venetian sweet and sour sardines were originally used to extend the expiration date. It’s a tasty combination of sweet and sour and is perfect as a snack, lunch or starter.

  • 1

    Coat the sardines with flour and some salt. Get rid of the excess flour.

  • 2

    Put a frying pan with olive oil on medium heat. Fry the onion for 3-4 minutes until softened and add the raisins.

  • 3

    Add the pine nuts and stir well. After 2 minutes, pour in the white wine vinegar. Add the rosemary and let simmer for 15 minutes on low heat.

  • 4

    Put another frying pan with peanut oil on medium-high heat. Fry the sardines for 2 minutes on both sides and drain on kitchen paper.

  • 5

    Put the sardines on a plate and cover with the sweet and sour mixture. Let the dish cool down to room temperature before you serve it.


  • - 40 g. flour

  • - 12 sardines, cleaned and without head

  • - 4 tbsp. olive oil

  • - 6 onions, cut in rings

  • - 5 tbsp. raisins

  • - 2 tbsp. pine nuts

  • - 4 tbsp. white wine vinegar

  • - 1 sprig of rosemary, leaves finely chopped

  • - 100 ml. peanut oil

  • - salt

  • 30 min
  • 4 persons