Moroccan Fried Sardines Stuffed with Chermoula

Method9 steps

1. 1

   Step 1: Have the cup of chermoula ready before starting. Trim the fresh scaled, boned, butterflied sardines (2.2 lb) as needed, rinse briefly with fresh water, drain in a colander and pat dry. Discard the rinsing water.

   Uses 2.2 lb fresh sardines, scaled, boned and butterflied · Fresh water, as needed to rinse the sardines

2. 2

   Step 2: Rub the prepared sardines from step 1 with one third of the 1 cup chermoula and season with the 1 tsp salt. If desired, thin this rubbing portion with the optional 2 tbsp water before applying it. Reserve the remaining two thirds of the chermoula for filling.

   Uses Drained dry prepared sardines · ⅓ cup ready chermoula for rubbing · 1 tsp salt · 2 tbsp water, optional to thin the rubbing chermoula

3. 3

   Step 3: Lay one seasoned sardine from step 2 skin-side down, spread it with some of the remaining two thirds of the chermoula, and cover with another sardine skin-side up. Repeat to pair the remaining sardines, distributing the remaining filling paste among them.

   Uses Seasoned rubbed sardines · Remaining ⅔ cup ready chermoula for filling

4. 4

   Step 4: Cover all the stuffed sardine pairs from step 3 and refrigerate for at least 2 hours to marinate.

   Refrigerate stuffed sardines · 120 minUses All chermoula-stuffed sardine pairs

5. 5

   Step 5: Mix the 3 cups white flour and 1 cup durum flour in a coating dish. Lift the sardine pairs from step 4 out of any accumulated marinade, drain them and coat them with some of this flour mixture. Discard unused coating flour. Keep the coated fish chilled until you are ready to fry.

   Uses Drained refrigerated stuffed sardine pairs · 3 cups white flour for coating · 1 cup durum flour for coating

6. 6

   Step 6: Once the sardines are coated, heat the 1 cup frying-oil supply in a suitable skillet for shallow frying. Add a batch of coated sardine pairs from step 5 without crowding. Fry the first side for about 3 minutes, then turn for the separate second-side step. For later batches, reuse the same pan and oil and repeat this first-side cooking only.

   Fry sardines: first side · 3 minUses Selected coated sardine pairs for a frying batch · 1 cup frying oil for shallow frying

7. 7

   Step 7: Turn the sardine pairs in the frying pan from step 6 and fry the second side for about 3 minutes. Check that the fish reaches 63°C (145°F), or that the flesh is no longer translucent and separates easily with a fork; continue cooking if needed. Lift out and drain on kitchen paper. Repeat the first- and second-side cooking for remaining coated pairs from step 5 using the same pan and oil.

   Fry sardines: second side · 3 minUses First-side-fried sardine batch and frying pan with its oil · Remaining coated sardine pairs for repeated batches

8. 8

   Step 8: Divide the drained cooked sardines from step 7 into six portions and serve hot or warm over optional fresh parsley. Garnish with optional lemon wedges and offer a little ready harissa if desired.

   Uses Drained fully cooked sardines from completed frying batches · Fresh parsley, as desired for serving · Lemon wedges, as desired for garnish · Ready harissa, optional for serving

9. 9

   Step 9: Optional: serve the finished sardines from step 8 with separately prepared cucumber, tomato and onion salad.

   Uses Finished sardine portions for optional side serving · Separately prepared cucumber, tomato and onion salad, optional side