Delicious little sardine fish are crispy and flavorful when breaded in egg and flour and sautéed in oil. This method of cooking fish in Italy is called "indoor" and literally translated as gilded. The skin of the fish we cook will really turn golden brown, and the sardines themselves will get an excellent taste.
It is necessary
- - 1 kg of fresh sardines
- - pepper and salt
- - a pinch of dried oregano
- - 1/4 Art. olive oil
- - 4 tablespoons lemon juice
- - 150 g grape leaves
- - 2 lemons
- - 1 tbsp. white wine
Instructions
Step 1
Peel the fish, wash, gut and pat dry with a paper towel. Rub the sardines with a mixture of salt, pepper and dried oregano. For the marinade, whisk the olive oil with the lemon juice and pour the mixture evenly over the fish.
Step 2
Leave the fish to soak in the marinade for 15-20 minutes. Wash the grape leaves and pour over with boiling water. Wrap each fish in a separate sheet, if the leaves are small - in 2 sheets. Wash and cut the lemons into thin slices.
Step 3
Pour oil and dry wine onto a baking sheet, put a layer of sardines. Use a large baking sheet, on which the sardines are placed in one layer, put the lemon only on the bottom, under the fish.
Step 4
Place the fish in an oven preheated to 170 degrees, after sprinkling it with olive oil. Bake the sardines until tender, 40 minutes.
