Sarde Allinguate (Sicilian Marinated Fried Sardines)

Ingredients (Serves 4)

Scale and butterfly the sardines, leaving the two fillets attached along the back. Remove the heads and backbones.
Soak the prepared sardines in white wine vinegar (optionally diluted with a small amount of water) for about an hour.
Rinse and pat dry thoroughly with paper towels, then dredge completely in the durum wheat semolina flour.
Fry in hot extra virgin olive oil until crisp and golden brown.
Transfer to paper towels to drain excess oil, season with salt, and serve piping hot.