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Fresh Sardines Naples Style

Rating: 3.8 stars
10 Ratings
  • 5 star values: 1
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Fresh sardines are fried to a crispy golden brown, and drizzled with a garlic and white wine vinaigrette then topped off with a sprinkling of fresh mint leaves. Serve this appetizer with a good white wine.

By Salvatore

Gallery

Recipe Summary

prep:
30 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 45 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Prepare the sardines by removing the heads and back bones. Rinse and pat dry. Dredge in flour, shaking off any excess.

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  • Heat olive oil in a large skillet over medium-high heat. When the oil is hot, fry the sardines a few at a time until brown and crispy. Remove to a large serving plate, and keep warm.

  • In another skillet over medium heat, heat a bit of the oil. Add garlic, and cook for about half a minute. Add the wine and vinegar, and allow the mixture to simmer, stirring occasionally. When the liquid has reduced by about half, pour the sauce over the sardines, and sprinkle with fresh mint. Let stand for about 1 hour before serving to allow the fish to marinate.

Nutrition Facts

Per Serving:
1011 calories; protein 47.1g; carbohydrates 26.1g; fat 72.2g; sodium 4.9mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Stephane de Messieres
Rating: 4 stars
12/17/2010
Delicious! The combination of sardine dressing and mint was refreshing. I would have appreciated more guidance on how to prepare the sardines however. Removing the heads was easy but it took a few mangled fish before I realized that you can remove the backbone by (a) cutting the fish open along full length of belly i.e. butterflying the fish (b) carefully lifting the backbone by lifting it gently starting with the tail then (c) folding the fish back up before frying. Once I had all that figured out the rest was a piece of cake! Read More
Helpful
(31)
10 Ratings
  • 5 star values: 1
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Stephane de Messieres
Rating: 4 stars
12/17/2010
Delicious! The combination of sardine dressing and mint was refreshing. I would have appreciated more guidance on how to prepare the sardines however. Removing the heads was easy but it took a few mangled fish before I realized that you can remove the backbone by (a) cutting the fish open along full length of belly i.e. butterflying the fish (b) carefully lifting the backbone by lifting it gently starting with the tail then (c) folding the fish back up before frying. Once I had all that figured out the rest was a piece of cake! Read More
Helpful
(31)
Metal Malissa
Rating: 4 stars
07/18/2008
Tasted great but I couldn't forget the image of the fish heads. Read More
Helpful
(17)
Bruce Rogers
Rating: 4 stars
05/17/2010
Very tasty. A flag went up when I saw mint(???) in the ingredients but have no fear. It all works together very well (I kept everything warm in the oven on the platter after adding the vinegrette and shredded mint). Still recognizble sardine taste. By the way those fresh (frozen) sardines cost me 2.80 at the local oriental market.. Read More
Helpful
(11)
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sidneygirl
Rating: 4 stars
01/12/2011
Really tasty- was my first go at preparing raw sardines. Only warning is that my boyfriend couldnt handle the smell of the sardines cooking:( They were delicious but he wouldnt/couldnt even try them! Read More
Helpful
(5)
Sandra G
Rating: 4 stars
06/05/2016
I liked this for an entree. I like vinegar very much but will use a little less the next time. Salt & pepper wasn't mentioned presumably it was meant to be in the flour. I however put the seasoning onto the cooked fish. Can't understand NJbruce. Flags because of the mint(?) nor why it was kept warm until eating. Strange!! Read More
Texflix
Rating: 4 stars
01/15/2019
Followed the recipe to the letter and although this was a very nice dish I felt it called for a bit too much vinegar. I think I will only use a 1/2 cup next time. Read More
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