Moroccan cuisine · Fish & Seafood

Sardin Mchermel

Sardine fillets marinated in chermoula, sandwiched in pairs and pan-fried until crisp.

Ingredients · for 4 servings

• 600 g sardine fillets (or mackerel)
• 1 bunch fresh cilantro
• 1/2 bunch flat-leaf parsley
• 4 cloves garlic
• 2 tsp cumin
• 1 tsp paprika (sweet)
• 1 lemon
• 4 tbsp olive oil
• 80 g flour
• Oil for frying
• Salt, pepper

Instructions

1. Very finely chop the cilantro, parsley and garlic and mix with the cumin, paprika, juice of half a lemon, the olive oil, salt and pepper into a chermoula.
2. Rinse the sardine fillets under cold water, pat dry and thinly spread chermoula on the flesh side.
3. Sandwich two fillets together, spread sides facing in, to form little packages, and let sit covered and chilled for 20 min.
4. Spread the flour with a pinch of salt on a plate and carefully coat the sardine packages, tapping off any excess.
5. Bring plenty of oil in a pan to medium-high heat and fry the packages for 2–3 min per side, until the crust is golden and the fillets release easily.
6. Drain briefly on paper towels and serve immediately with lemon wedges and the remaining chermoula as a dip.