Pickled Sardines

Name: Pickled Sardines
Yield: 10
Ingredients: 3/4 cup of water; 3/4 cup of oil; 3/4 cup of white wine vinegar; 3/4 cup of dry white wine; 1/2 cup of wheat flour; 1 kg of sardine fillets; 6 cloves of garlic; 6 grinds of black pepper; 2 sprigs of rosemary; 1 lemon, sliced; Salt to taste; Optional ingredients:; Paper towels:

1
3/4 cup of water
2
3/4 cup of oil
3
3/4 cup of white wine vinegar
4
3/4 cup of dry white wine
5
1/2 cup of wheat flour
6
1 kg of sardine fillets
7
6 cloves of garlic
8
6 grinds of black pepper
9
2 sprigs of rosemary
10
1 lemon, sliced
11
Salt to taste
12
Optional ingredients:
13
Paper towels:
14

Ingredients

1
3/4 cup of water
2
3/4 cup of oil
3
3/4 cup of white wine vinegar
4
3/4 cup of dry white wine
5
1/2 cup of wheat flour
6
1 kg of sardine fillets
7
6 cloves of garlic
8
6 grinds of black pepper
9
2 sprigs of rosemary
10
1 lemon, sliced
11
Salt to taste
12
Optional ingredients:
13
Paper towels:
14

Directions

1
Sprinkle salt over the fillets
2
Dredge them in wheat flour
3
Heat 1/2 cup of oil with two whole cloves of garlic and fry the sardines until golden brown
4
Drain on paper towels
5
Remove the garlic
6
Heat the remaining oil and fry the remaining four cloves of garlic until golden brown
7
Cautiously add the vinegar, wine, water, rosemary, black pepper, and salt
8
Let it simmer for three minutes
9
Remove from heat and reserve
10
Arrange the sardine fillets in layers on a platter
11
Pour the marinade over the fish
12
Top with lemon slices
13
Cover and refrigerate for two to three days before serving
14
Serve at room temperature
15
Origin: The term escabeche comes from the Spanish word escabechar, meaning to marinate
16
The sauce can be made with raw or cooked meat, and is now also used with vegetables
17
In the refrigerator, pickled sardines last for up to five days.