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Moroccan fried sardines with chermoula

Moroccan fried sardines with chermoula

Fried Moroccan sardine is considered one of the most famous popular dishes in Moroccan cuisine, and it is distinguished by its rich taste and unique flavor inspired by Mediterranean spices. The sardine is usually prepared with a charmoula marinade consisting of garlic, coriander, cumin, paprika, and lemon, then it is dipped in flour and fried until it becomes golden in color and crispy on the outside and tender on the inside.
It can also be prepared in the oven and served with bean stew or lentil stew or Zaalouk salad and Shakshouka, eaten with bread.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: moroccan
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg Fresh Sardines (Cleaned and deboned)
💠1-Moroccan Chermoula Marinade
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Cumin
  • 1 tsp Paprika
  • 1/4 tsp Chili Powder (Harissa powder)
  • 1 Whole Lemon Juice (Or White Vinegar)
  • 3 Cloves Garlic (Minced)
  • 3 tbsp Olive Oil
  • 3 tbsp Cold Water
  • 200 g Cilantro (Finely chopped)
  • 2 cups of frying oil
💠2- Frying batter ingredients
  • 1 cup of white flour
  • 1 egg
  • ½ tsp Salt
  • ½ tsp paprika
  • ½ cup water
💠3- Ingredients for baked fish:
  • 1 cup Breadcrumbs or fine semolina

Equipment

  • Large Bowl: For cleaning the fish and marinating
  • Deep Frying Pan: For the traditional frying method
  • Baking Tray & Parchment Paper: If you choose the oven-baked method
  • Food Processor: To blend the herbs and spices into a smooth "Chermoula" paste

Method
 

💠How to clean sardine fish: (Moroccan fried sardines with chermoula)
  1. Remove the scales, head, viscera, and bones to obtain sardine fish fillets.
  2. Alternatively, ask the fishmonger to clean it for you.
  3. Wash it with water and place it in a colander to drain excess water so the marinade sticks well.
    Sardine fillets
💠1- How to prepare the charmoula: (Moroccan fried sardines with chermoula)
  1. In a food processor, place the cilantro, garlic, spices, and lemon juice, then blend everything together.
    A Moroccan-patterned bowl of Moroccan chermoula.
  2. Note: Do not over-blend it like juice; it should just be finely chopped.
  3. Take one fillet and place a teaspoon of charmoula inside, spreading it well, then place another sardine fillet on top to create a sandwich of two fillets with the charmoula filling in the middle.
    Boneless sardine fillets stuffed with Moroccan chermoula.
  4. Press down slightly so the two fillets hold together and the marinade stays in the center.
    Two boneless sardines stuffed with Moroccan chermoula
  5. Repeat the process until all the fish is finished, then leave it in the refrigerator for an hour so it absorbs the marinade well.
💠2- How to cook the fish: (Moroccan fried sardines with chermoula)
  1. 1- Frying the fish in deep oil (the most popular method):
  2. Place half a cup of white flour in a flat dish.
  3. Coat the two fillets in the white flour on both sides, pressing slightly so the two fillets hold together.
    Sardines coated with white flour
  4. Heat the oil, then fry them immediately in deep oil over medium heat for about 10 minutes on both sides.
    Sardines stuffed with Moroccan chermoula and fried in oil
  5. Let them brown just slightly so the fish remains tender on the inside and crispy on the outside.
    A plate of Moroccan fried sardines with chermoula
  6. Once golden, remove them and place them on paper towels to absorb the excess oil.
  7. 2- To prepare the frying batter:
  8. In a large bowl, combine the flour with the egg, salt, paprika, and three-quarters of a cup of cold water.
  9. You can add a quarter teaspoon of baking powder; it yields great results for the batter.
  10. Mix all the ingredients well; you should get a batter with a consistency similar to crepe batter—not too thick and not too thin.
  11. Heat the oil first, then dip the two fillets in the batter mixture and fry them immediately in deep oil over medium heat for about 10 minutes.
    Sardines stuffed with Moroccan chermoula and dipped in batter
  12. Sardines deep-fried in oil.
  13. A plate of sardines coated in batter and deep-fried
  14. Note: This batter mixture is enough for one kilogram of sardines and is also suitable for vegetables, chicken strips, seasoned turkey, or other types of fish.
  15. 3- Baked sardines in the oven:
  16. In a dish, place the fine semolina or breadcrumbs, coat the two fillets in it, and press slightly so they hold together.
    Chermoula-stuffed sardines coated with breadcrumbs.
  17. Place them on a baking tray lined with parchment paper and arrange the rest of the batch.
  18. Spray them with oil using an oil spray and place them in the oven at 200°C for 15 to 20 minutes.
    A baking tray of Moroccan sardines.
  19. Flip them to the other side and let them turn golden; they will then be ready and crispy.
    A plate of Moroccan baked sardines
  20. As for the remaining charmoula, you can add any vegetables you prefer. Mix them together and arrange them on a baking tray
    A large bowl of vegetables with Moroccan chermoula
  21. Place them in the oven first for 20 minutes, then add the fish tray so they finish cooking together, and serve them both hot.
    A tray of oven-roasted vegetables with Moroccan chermoula.
  22. A plate of oven-roasted vegetables

Notes

 
Moroccan fried sardines with chermoula