Ingredients
12 fresh large sardines, cleaned and boned
1 tbsp lemon juice
3 tbsp season flour, sifted
oil for deep frying
lemon wedges, to garnish
tomato wedges, to garnish
1 whits onion, peeled and finely chopped
1 bunch flat leaf parsley, chopped
½ bunch fresh coriander; chopped
¼ tsp each black pepper; paprika, chilli powder and cinnamon
½ tsp powdered cumin
salt to taste
To make the chermoula stuffing:
Combine all the ingredients and mix well
To stuff the sardines:
Place one open fish, skin side down on the work surface, spread with 2-3 teaspoons of chermoula stuffing mixture over the fish,and secure with cocktail sticks, leave to rest for one hour before cooking.
To cook the sardines
Dredge the sardine in the seasoned flour, coating both sides, and deep fry in hot oil until crisp and golden, drain
To serve garnish with lemon and tomato wedges.
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Creole Seafood Seasoning Paste Fish With Charmoula Sauce
