| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Spanish | Antony’s, Morocco | 1 | servings | |
INGREDIENTS
| 12 | Fresh sardines; cleaned and boned | |
| Lemon juice | ||
| Flour; sifted | ||
| Oil for deep frying | ||
| Lemon wedges; to garnish | ||
| Tomato wedges; to garnish | ||
| 1 | Spanish onion; peeled and finely | |
| ; chopped | ||
| 1 | bn | Flat leaf parsley; chopped |
| 1/2 | bn | Fresh green coriander; chopped |
| 1/4 | ts | Black pepper; paprika, chilli |
| ; powder and cinnamon | ||
| 1/2 | ts | Powdered cumin |
| Salt to taste |
INSTRUCTIONS
CHERMOULA STUFFING MIX Flatten out each sardine and sprinkle the inside of each with a little lemon juice. To make the chermoula stuffing mix, combine all the ingredients well - including salt to taste. To make the stuffed fish, place one open sardine, skin side down on the work surface, spread with 2-3 teaspoons of chermoula stuffing mixture over the fish, leave for half an hour to an hour before cooking. Roll up the fish and secure with cocktail sticks. Just before frying, dredge the sardines with chermoula seasoned flour and deep fry in hot oil until crisp and golden. Drain and serve immediately with segments of lemon and tomato. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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