Charmoula-Stuffed Sardines

Name: Charmoula-Stuffed Sardines
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 ⁄ 2 cup roughly chopped cilantro leaves and tender stems; 1 ⁄ 3 cup roughly chopped parsley; 1 ⁄ 4 cup olive oil; 3 tbsp. fresh lemon juice; 2 tsp. smoked paprika; 1 tsp. ground cumin; 4 cloves garlic, peeled; 1 small red Thai chile, stemmed; Kosher salt and freshly ground black pepper, to taste; 12 fresh sardines, cleaned, heads removed; Toothpicks, for sardines; 1 ⁄ 2 cup olive oil; 1 cup fine semolina; 2 tsp. ground cumin; 1 tsp. smoked paprika; 3 eggs, beaten; Kosher salt, to taste; Lemon wedges, for serving

Serves
serves 4-6

ANDRÉ BARANOWSKI

Fresh or canned sardines can be used in this spicy, crispy Moroccan snack. Featured in: Forgotten Fish

Ingredients

For the Charmoula

¹⁄₂ cup roughly chopped cilantro leaves and tender stems
¹⁄₃ cup roughly chopped parsley
¹⁄₄ cup olive oil
3 tbsp. fresh lemon juice
2 tsp. smoked paprika
1 tsp. ground cumin
4 cloves garlic, peeled
1 small red Thai chile, stemmed
Kosher salt and freshly ground black pepper, to taste

For the Sardines

12 fresh sardines, cleaned, heads removed
Toothpicks, for sardines
¹⁄₂ cup olive oil
1 cup fine semolina
2 tsp. ground cumin
1 tsp. smoked paprika
3 eggs, beaten
Kosher salt, to taste
Lemon wedges, for serving

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Instructions

Step 1

Make the charmoula: Combine ingredients in a food processor; purée until smooth and set aside.

Step 2

Stuff the sardines: Using fingers, splay sardine open. Pinch spine and pull towards tail; snap off just above tail and discard. Spread about 1⁄2 tbsp. charmoula along the inside of half the sardines; top with remaining sardines and secure with toothpicks. Transfer sardines to a plate; chill 20 minutes.

Step 3

Fry the sardines: Heat oil in a 12” skillet over medium-high heat. Whisk semolina, cumin, and paprika in a shallow bowl; place eggs in a separate bowl. Working in batches and holding sardine tails, dip in egg, then semolina; fry, flipping once, until golden and crisp. Using a slotted spoon, transfer sardines to paper towels to drain; season with salt and serve with lemon wedges.

Make the charmoula: Combine ingredients in a food processor; purée until smooth and set aside.
Stuff the sardines: Using fingers, splay sardine open. Pinch spine and pull towards tail; snap off just above tail and discard. Spread about 1⁄2 tbsp. charmoula along the inside of half the sardines; top with remaining sardines and secure with toothpicks. Transfer sardines to a plate; chill 20 minutes.
Fry the sardines: Heat oil in a 12” skillet over medium-high heat. Whisk semolina, cumin, and paprika in a shallow bowl; place eggs in a separate bowl. Working in batches and holding sardine tails, dip in egg, then semolina; fry, flipping once, until golden and crisp. Using a slotted spoon, transfer sardines to paper towels to drain; season with salt and serve with lemon wedges.