Anchovies or Sardines in Savor

Finely slice the white onions, obtaining thin, even slices. A uniform size promotes even cooking and allows the onions to blend with the marinade without remaining crunchy or forming chunks.

Pour the oil into a shallow pan and let the onions wilt over medium heat, without letting them brown. Add the salt, freshly ground pepper, the bay leaves and the white wine vinegar. Let it simmer until the liquid has reduced by half: the marinade should be more concentrated and fragrant.

Clean the anchovies or sardines thoroughly and rinse them thoroughly. Remove any residue, then let them drain before frying. The fish should be free of excess water when they reach the flour, so the flour will adhere better and the oil won't splatter unnecessarily.

Dredge the anchovies in the flour, coating them evenly. Gently shake off the excess flour: only a thin film should remain, enough to form a golden surface during cooking without weighing down the fish.

Heat plenty of frying oil and cook the anchovies until golden brown. Be careful not to overcrowd the pan, as this will help the oil temperature remain stable and the coating will become crispy. When the surface is nicely browned, remove the fish.

Let the anchovies dry on paper towelsArrange them without overlapping them excessively. The paper should absorb the oil on the surface while the fish retains its frying consistency. Wait until there are no visible drops before transferring it to the bowl.

Arrange the anchovies in the bowl, forming an even layer. Cover them with the hot or warm marinade, distributing the onions, bay leaf and evenly liquid. The fish should be well moistened from the preparation, so the vinegar can flavor it while it rests.

Transfer the bowl to a cool place and let the anchovies rest for a few hours before serving. The rest is complete when the marinade has penetrated the fish and the aroma of the vinegar, onion, and garlic has reached the marinade.bay leaf it is harmonious, without prevailing over the other elements.