Levantine cuisine · Fish & Seafood

Sardin Meqli

Fresh sardines coated in seasoned flour and fried crisp, served with red onions and sumac.

Ingredients · for 4 servings

• 800 g fresh sardines (cleaned)
• 150 g flour
• 1 tsp cumin
• 1 tsp paprika
• 2 red onions
• 2 tsp sumac
• 2 lemons
• 1/2 bunch parsley
• 500 ml oil, for frying
• Salt, pepper

Instructions

1. Wash the sardines, pat them very thoroughly dry, and season inside and out with salt – wet fish spatters and never turns crisp.
2. Mix the flour with cumin, paprika, salt and pepper, coat the sardines one by one, and tap off the excess flour.
3. Heat the oil in a deep pot to 180°C (355°F) – fine bubbles should rise instantly around a wooden spoon handle dipped in.
4. Fry the sardines in batches for 3–4 minutes, until golden and crisp, and drain on paper towels.
5. Cut the red onions into paper-thin rings, toss with the sumac and the juice of half a lemon, and let sit for 5 minutes.
6. Serve the sardines with the sumac onions, chopped parsley, and wedges of the remaining lemon.