Earlier, when there were no refrigerators, people would have to manage in preserving perishables, such as fish. Marinating fried sardines in a mixture of oil, vinegar, onion, bay leaves and rosemary is one of the ways. Fish prepared like this can stand in cool place up to two weeks, and the longer it stands, the specific taste is getting better ;).
1 kg (2.20 lb) sardines
50 g (1.75 oz) flour
400 ml (13.60 fl oz) olive oil
2 twigs rosemary
3 bay leaves
½ teaspoon black peppercorn
1 tablespoon salt
200 ml (6.80 fl oz) wine vinegar
50 ml (1.70 fl oz) water
Clean the sardines off their scales, cut their heads, wash and dry them. Roll them in flour and fry on both sides in 200 ml (6.80 fl oz) hot oil.
In that same oil briefly fry the sliced onion, add rosemary, bay leaves, pepper, salt, 100 ml (3.40 fl oz) wine vinegar and water. Boil and pour over the fried sardines.
As the marinade should cover the fish, add the remaining olive oil and vinegar. Cover them and let stand in cold place for a few hours.
Serve as a cold appetizer, with a slice of lemon and some home-made bread.
You can eat them for several days, but not longer than two weeks.