AT A GLANCE
Using tinned sardines, you can knock this up from the contents of a well-stocked pantry, but fresh sardines take it to a whole other level.
|01||Preheat a grill to high heat. Combine vinegar, wine, sugar, onion, herbs and sliced garlic in a saucepan, season to taste, bring to the boil over high heat, set aside.|
|02||Meanwhile, heat 20ml oil in a large frying pan over high heat. Dust sardines in seasoned flour, shaking off excess, then cook in batches, skin-side down, until golden (2-3 minutes), turn and cook for another minute. Wipe out pan with absorbent paper between batches. Transfer to a heatproof, non-reactive dish large enough to hold sardines in a single layer. Pour over vinegar mixture and stand for 5 minutes.|
|03||Meanwhile, drizzle bread with remaining oil and grill, turning once, until golden and toasted (1-2 minutes each side), rub with cut-side of garlic and keep warm.|
|04||For parsley and lemon salad, combine ingredients in a bowl, breaking up lemon segments with your fingers, season to taste and toss lightly to combine. Serve with soused sardines and sourdough toast.|
A SHOT OF VERY COLD VODKA OR A SMALL GLASS OF LAGER. OR BOTH. , suggested by MAX ALLEN