Moroccan cuisine · Fish & Seafood

Sardines Farcies

Pairs of boned sardines filled with a spicy herb paste, breaded and fried until golden brown.

Ingredients · for 4 servings

• 16 sardines (cleaned)
• 1 bunch cilantro
• 5 garlic cloves
• 2 tsp cumin
• 1 tsp sweet paprika
• 1/2 tsp chili flakes
• 1 lemon
• 3 tbsp olive oil
• 80 g flour
• 2 eggs
• 500 ml frying oil
• Salt, pepper

Instructions

1. Scale the sardines, remove the heads and innards, lift out the backbone, and open the fish flat into fillets; rinse under cold water and pat dry.
2. Blend the cilantro with the garlic, cumin, paprika, chili flakes, the juice of half a lemon, olive oil, salt and pepper into a thick chermoula.
3. Spread a heaped teaspoon of chermoula on one fillet and fold a second fillet on top, skin side up, to form flat parcels.
4. Chill the parcels for 15 min to let the paste set; meanwhile, put the flour and beaten eggs into two shallow plates.
5. Heat the frying oil to 175°C (345°F), coat the sardines first in flour, then in egg, and fry in batches for 3–4 min until golden brown.
6. Drain on paper towels, season lightly with salt, and serve hot with the remaining lemon wedges.