Sweet and sour sardines

  • 4 persons
  • cooking time: 30 min
  • difficulty


  • 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

How to prepare

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.

Sardines in olive oil