Pan-Fried Sardines With Sweet-And-Sour Onions, Pine Nuts, And Raisins

• 2 medium yellow onions
• 1 cup red-wine vinegar
• 1/3 cup golden raisins
• 2 pounds sardines, gutted, heads off*
• 1/3 cup all-purpose flour
• 1/3 cup olive oil, divided
• About 1 tsp. kosher salt, divided
• 1/3 cup toasted pine nuts
• 3 tablespoons coarsely chopped flat-leaf parsley

1. Slice onions into thin half-moons. Combine vinegar and raisins in a measuring cup. Rinse sardines well inside and out, dry with paper towels, and roll in flour, shaking off excess.
2. Heat 3 tbsp. oil in a large frying pan over medium heat. Fry sardines in 2 batches, 1 1/2 minutes per side, being careful not to overcook. Transfer to a large shallow serving dish or platter and sprinkle with 1/2 tsp. salt (you can layer the sardines if necessary).
3. Wipe pan clean with paper towels, return to heat, and add remaining oil. When oil is hot, add onions and remaining 1/2 tsp. salt. Cook, stirring often, until onions are a soft, browned mass, 25 to 30 minutes.
4. Add vinegar and raisins and cook, stirring occasionally, 10 minutes. Pour over sardines and sprinkle with pine nuts. Let marinate for at least 1 hour at room temperature, covered, or chill for up to 4 days. Sprinkle with parsley to serve.
5. *Preorder cleaned sardines from your fishmonger.
6. Make ahead: Up to 3 days, covered and chilled.
7. Note: Nutritional analysis is per serving.

yellow onions, redwine vinegar, golden raisins, sardines, flour, olive oil, kosher salt, nuts, flatleaf parsley

Taken from www.myrecipes.com/recipe/pan-fried-sardines-with-sweet-and-sour-onions-pine-nuts-raisins (may not work)