SARDE IN SAOR

Makes 4 Servings

1|2 cup seedless raisins
1|2 cup white wine
Corn or sunflower oil for frying
12 sardines (about 2 pounds), scaled and gutted
1|2 cup all-purpose flour
Salt
1|2 cup olive oil
4 medium white onions, sliced into thin rings
1|4 cup white wine vinegar
3|4 cup pine nuts

Place the raisins in a small bowl. Cover with the white wine and let stand 30 minutes. Drain and set aside. Fill a deep cast-iron skillet, Dutch oven, or deep-fat fryer with enough oil to come halfway up the sides, at least three inches deep. Place over medium heat and bring the oil to 350°F (very hot but not smoking).

Remove the heads from the sardines, then thoroughly rinse under cold running water; pat dry with paper towels. Working in batches of about 6 and holding the sardines at the head and to avoid breaking them, dredge them in flour to coat completely. Gently shake of excess flour. Fry, turning once, untill golden, 3 to 4 minutes. With a slotted spoon, transfer the sardines to paper towels to drain. Lightly season with salt. Set aside.
 

To prepare the Saor, heat the 1|2 cup olive oil in a large skillet. Set over medium-low heat. Add the onions and cook, stirring often until they lightly brown. Add the vinegar, adjust the heat to medium-low, and continue cooking until the onions are very soft but still have their form, about 10 minutes.
Stir in the raisins and pine nuts and cook for another minute. Remove the pan from the heat, let cool slightly.
 

On the bottom of a small square or rectangular serving dish (glass or ceramic) arrange a layer of the cooked sardines. Top with half of the Saor. Place another layer of fish and cover with the remainig Saor; the sardines should be completely covered. Refrigerate for at least two days. Serve at room temperature.