If you are looking for new ways to surprise your guests you’ve come to the right place: these delicious Moroccan Stuffed Sardines with Chermoula are just the right treat to share with friends with some drinks or to enjoy with a fresh summer salad. Serve them warm just after frying them to make sure they are as crispy as it gets! If you are looking for new ways to surprise your guests you’ve come to the right plac...
1 tsp cumin seeds
1 cups cilantro leaves
1 cups parsley
1 tbsp ginger
1 cloves garlic
0.5 cups olive oil
0.5 zest of lemon
2 tbsp juice of lemon
0.3 chilli flakes
0.5 cups water
1 cups chermoula
1 cups flour
1 tsp turmeric
2 cups sunflower oil
500 gr small sardines
Keep cooking the same
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Clean the sardines under running water.
Open them up lengthwise and remove the bones.
Place them on a flat surface and pat them dry.
Place one sardine, skin side down, top with 2 tbsp. chermoula and top with another sardine, skin side up. Repeat with the rest of them.
Let them marinade for 1 hour.
Mix the flour with the turmeric, salt and pepper.
Heat the oil to 180ºC/360ºF in a small pan and cover the sardines in the flour.
Fry them until golden brown on every side, around 3 minutes.
Remove from the oil and transfer to a paper towel to drain.
Serve warm with fresh parsley, lemon wedges and more chermoula.
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