re: LUNCH THRAY: Missing poster edition

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I'd love a full recipe if you have time. I seriously love sardines.

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This is close. I like to add some citrus juice to the vinegar.


Ingredients

1 cup white wine vinegar
1/4 cup water
6 to 8 saffron threads
Neutral oil, for frying (such as grapeseed, canola, peanut, or corn)
1 cup all-purpose flour
2 lb whole fresh sardines, cleaned
Sea salt
How to make it

In a small saucepan, combine vinegar and water and place over low heat. Just before it boils, remove from heat and add saffron. Set aside to bloom. Line a baking sheet with paper towels.

In a medium frying pan or cast-iron skillet, heat 2 inches of oil to 350°F.

Place flour in a shallow bowl. Dredge each sardine in flour, shaking off any excess.

Working in batches as needed, fry sardines, turning once to ensure even cooking, just until golden, about 1 minute. Drain on paper towels and season with salt. Be sure oil returns to 350° before adding next batch.

Layer fish in a glass or ceramic dish. Pour vinegar mixture over fish. Cover and refrigerate 2 to 3 days before serving.