Sardoni in Savor
Crisp fried Adriatic anchovies steeped in a sweet-and-sour white onion and vinegar marinade. Known along the Giulian and Friulian coast as sardoni in savor.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •Deep frying pan
- •Slotted spoon
- •Medium saucepan
- •Wide ceramic or glass dish
- •Paper towels
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 24 g
- carbs
- 22 g
- fibre
- 3 g
- protein
- 26 g
- calories
- 410 kcal
Instructions
- 1
Rinse the cleaned anchovies under cold running water and pat thoroughly dry with paper towels.
- 2
Warm the extra virgin olive oil in a saucepan over medium-low heat.
- 3
Add the sliced onions and a pinch of salt, cooking gently until completely soft and translucent without browning.
- 4
Pour the white wine vinegar and dry white wine into the saucepan with the onions.
- 5
Add the bay leaves and black peppercorns, simmering gently for 10 minutes before removing from the heat.
- 6
Heat the sunflower oil in a deep frying pan to 175°C.
- 7
Dredge the dried anchovies in the plain flour, shaking off all excess.
- 8
Fry the fish in small batches for two minutes until crisp and pale golden.
- 9
Lift the fish out with a slotted spoon onto paper towels and season lightly with salt.
- 10
Arrange a single layer of warm fried anchovies across the base of a wide ceramic or glass dish.
- 11
Spread a generous layer of the warm onion and vinegar mixture over the fish.
- 12
Repeat the layering until all ingredients are used, cover, and chill in the fridge for 24 to 48 hours.
Chef's tips
Resting for at least 24 hours is vital because the acidic marinade gently softens the delicate bones and permeates the fried fish. Always remove the dish from the refrigerator half an hour before serving so the olive oil relaxes and flavours shine.
Ingredient substitutions
- fresh anchovies (sardoni) → fresh small sardines or sprats, cleaned in the same manner
- plain white flour → fine white rice flour or cornstarch for a crisp gluten-free coating
Storage
Store tightly covered in the refrigerator for up to 4 days, ensuring the fish remains submerged in the vinegar marinade.
Reheating
Do not reheat this dish; allow it to stand at room temperature for 30 minutes before eating.
Common mistakes to avoid
- •Caramelising or browning the onions, which turns the delicate sweet-sour marinade bitter.
- •Serving the fish immediately without giving the vinegar marinade time to cure and tenderise the layers.
Serving suggestions
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