Description
Discover the authentic taste of Morocco with this traditional fried sardines recipe. The signature chermoula marinade brings these small fish to life with aromatic herbs and spices.
This classic Moroccan fried sardines recipe pairs fresh sardines with a flavorful chermoula marinade. The fish gets coated in flour and fried until golden. Chermoula, a vibrant mixture of herbs and spices, infuses the sardines with authentic Mediterranean flavors that keep them moist and tender.
Ingredients
- 1 kg fresh sardines, cleaned and gutted.
- 2 tablespoons ground cumin.
- 2 tablespoons paprika.
- 4 cloves garlic, minced.
- 1 tablespoon ground coriander.
- 1 teaspoon salt.
- 1 teaspoon black pepper.
- Juice of 1 lemon.
- 1/2 cup chopped fresh parsley and cilantro (mixed).
- 1 cup flour (for coating).
- Vegetable oil for frying.
Instructions
- Prepare the Chermoula: Combine cumin, paprika, minced garlic, coriander, salt, pepper, chopped parsley, and cilantro in a bowl. Add lemon juice and blend to create a thick marinade.
- Marinate the Sardines: Coat each sardine thoroughly with the chermoula mixture. Cover and let them rest in the refrigerator for 1-3 hours.
- Prepare for Frying: Heat enough vegetable oil in a large frying pan over medium-high heat.
- Coat the Sardines: Roll each marinated sardine in flour. Shake off extra flour before frying.
- Frying Process: Place sardines in hot oil carefully without crowding. Cook each side for 2-3 minutes until golden brown and crispy.
- Drain: Transfer fried sardines to paper towels with a slotted spoon to remove excess oil.
Notes
Your fishmonger can clean and butterfly the sardines for best results.
You can make a sandwich by joining two sardines with chermoula between them.
The acid in lemon juice starts cooking the fish after 3 hours, so watch your marinating time.
Maintain medium-high heat while frying for the best results.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Seafood
- Method: Frying
- Cuisine: Moroccan