| 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.
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