Steps

1. Thinly slice 600g of onions.
   🕒 00:58
2. Remove the heads from 600g of sardines.
   🕒 01:21
3. Butterfly the sardines and remove the center bones.
   🕒 01:28
4. Trim the dark belly part and the dorsal fin, then cut the sardines in half.
   🕒 02:07
5. Heat 2 tbsp of Extra Virgin Olive Oil in a frying pan and slowly sauté the sliced onions. (This is the key!) If using vegetables with low moisture, adding a little water occasionally helps them soften without burning.
   🕒 03:05
6. Once the onions are softened, add salt (to taste) and 2 bay leaves.
   🕒 03:48
7. Add 40g of raisins, 40g of pine nuts, and 100ml of white wine. Mix lightly to evaporate the alcohol.
   🕒 04:00
8. Add 200ml of white wine vinegar and 1 tbsp of sugar to create the marinade.
   🕒 04:47
9. Evenly coat the prepared sardines with all-purpose flour.
   🕒 05:26
10. Heat fying oil (appropriate amount) in a frying pan and fry the floured sardines until crispy.
    🕒 05:58
11. Lightly sprinkle salt (to taste) on the freshly fried sardines.
    🕒 07:17
12. Drain excess oil from the fried sardines with paper towels.
    🕒 07:31
13. Immerse the hot fried sardines in the marinade. Letting it sit overnight will allow the flavors to meld and become even more delicious.
    🕒 07:47