One of Sicilian cuisine’s most delectable and well-known dishes is sarde allinguate. It is a tasty, inexpensive recipe that is easy to make and works well as an appetizer or as a main course with a delicious side dish.

The word “sarde allinguate” comes from the Spanish name for the sole fish, “lenguado,” not from the shape they take, which resembles a tongue and is called “lingua” in Italian.

Sarde Allinguate

The spread of Mediterranean culture, particularly in Sicily, has been significantly influenced by Spanish and Arab dominance.

The recipe I suggest is different from those you can find online,

since it includes ingredients like breadcrumbs and eggs you won’t find in the others, I can tell you that it is entirely Sicilian.

Sarde Allinguate

This meal, along with the “calamari murati,” is also a masterpiece. It is made according to a recipe that belonged to my mother-in-law.

The clean, open-book sardines are marinated in white vinegar for at least an hour in the refrigerator before making sardines allinguate.

After thoroughly draining them, dip each sardine one at a time into a beaten egg, flour, and crumb.

Sarde Allinguate

After another half hour of resting, cook them in hot oil. Add salt and serve them hot after passing them on a piece of absorbent paper.

Try this dish if you find fresh sardines in your trusted fish shop. You will not regret it, and your diners will lick their fingers.

This is the best, most delicious recipe I inherited from my mother-in-law. The fundamental ingredient of this Sicilian recipe is strictly fresh sardines.

Sarde Allinguate

Sarde Allinguate – Mother-in-law recipe

Prep Time 15 mins Cook Time 15 mins Total Time 30 mins Difficulty: Intermediate Best Season: Summer


The Sicilian "sarde allinguate" is a traditional recipe involving fresh sardines prepared with breadcrumbs and various seasonings. This dish can be fried or baked, resulting in a flavorful and crispy exterior. Here is a recipe to prepare Sicilian "sarde allinguate":


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    • The first thing to do is to clean the sardines. First, remove the head.
    • Open the sardines like a book by sliding your finger along the slot to the tail. This exposes the red meat and the thin bones.
    • Now remove the central bone, which will come off very quickly. This is a relatively simple operation.
    • If you prefer, you can have them cleaned directly by your fishmonger.
    • Put the sardines in a sizable bowl now, and then cover them with wine vinegar to the top.
    • Allow the sardines to macerate for 30 minutes so they can flavor.
    • Heat a large quantity of extra virgin olive oil in a pan; when it reaches 180 °C (356°F), you are prepared to fry.
    • Take each sardine individually, dredge it in the egg, then in the flour, and finally in the crumb, pressing it firmly.
    • They should be fried for a few minutes on each side or until nicely golden.
    • Place the sardines on paper towels to soak up the oil, then season with salt. Enjoy the sardines while they are hot!
Keywords: Sarde allinguate
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