Moroccan Fried Sardines With Chermoula Recipe! A classic street food recipe. #recipe #moroccanfood

Moroccan Fried Sardines With Chermoula Recipe! A classic street food recipe. #recipe #moroccanfood

today we’re making Moroccan fried sardines stuffed with a delicious marinade called sharmula sardines are very popular in Morocco especially in the coastal cities and with this preparation I can see why to start we’ll make the shimula you’ll combine garlic cilantro parsley spices lemon juice and olive oil I’ll include exact quantities in the description below now I love the taste of preserved lemon with fish so I’m adding a small Moroccan belty lemon from Mina to my shimula along with some harisa for that additional heat then it’s time to clean and Butterfly the fish if you’re lucky your fishmonger will do this step for you the process starts by descaling your fish which is easily done using a spoon then the head is removed along with the guts and the backbone just be careful to keep the fillet intact to assemble spoon a thick layer of sharmula onto one of the fillets take a second fillet and lay it over the top essentially forming a sandwich dust in extra fine semolina fry and enjoy it’s crispy flavorful and absolutely delicious like and follow for more and as always bon appetit

Fried Sardines Stuffed With Chermoula:  A Moroccan Street Food Classic  

Ingredients
8 fresh sardines, cleaned and gutted
1/2 cup fresh parsley, finely chopped
1/2 cup fresh cilantro, finely chopped
5 cloves garlic, minced
1T paprika
1T ground cumin
1/2 tsp salt
1/2 tsp black pepper
Juice of 1/2 a large lemon (approx 1/4c)
1/4 cup olive oil
1 small or 1/2 large preserved lemon, rinsed and chopped (rind and pulp)
1.5t harissa
1 cup extra fine semolina or all purpose flour
Vegetable oil, for frying

Instructions
Chermoula can be made using a mortal and pestle or in a a food processor.  Mash or blend garlic, salt, parsley, cilantro, paprika, cumin, black pepper, lemon juice, olive oil, preserved lemon and harissa until well combined.  Consistency should be that of a thin paste.  Adjust taste based on your preference.  Set aside.

Clean & Butterfly The Sardines.  Descale using a spoon, cut off the heads and use a sharp knife to make a slit along the belly of each fish, being careful not to cut all the way through.  Remove guts and carefully take out the backbone by sliding your finger in-between the backbone and the flesh of the fish.  You’ll want to keep the filet in tact.  Rinse and dry.

Spoon add a thick layer of chermoula onto one of the filets.  Take a second filet and lay it over the top – essentially forming a sandwich.  Let marinate for 2 hours covered in the refrigerator.

Place the semolina or flour in a shallow dish and coat each sardine parcel with a light dusting of flour.

Heat a generous amount of vegetable oil in a large frying pan over medium-high heat. Carefully add the sardines to the pan, being careful not to overcrowd the pan. Fry the sardines for 2-3 minutes on each side, until golden brown and crispy.

Transfer the sardines to a paper towel-lined plate to drain any excess oil.

Serve the sardines hot, garnished with lemon wedges and harissa, if desired.  

B’Saha & Bon Appetit!