Guy Grossi: Sarde in saor (Soused sardines)

1.Heat vegetable oil in a deep frying pan over medium-high heat. Dust sardines with flour, shaking off excess, and fry in batches until cooked through (3-4 minutes). Set aside in a deep tray.

2.Heat olive oil, garlic and herbs in a separate frying pan over high heat, add onion and sauté until translucent (5-10 minutes). Add white wine, vinegar and sultanas and cook over low heat until onions are tender (15 minutes). Set aside to cool, then pour over sardines and refrigerate to marinate (2 hours-overnight). Serve at room temperature.