Sardines in the Algerian Manner

Preparation info
    • Difficulty


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By Claudia Roden

Published 1986

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  • 1 kg (2 lb) fresh sardines
  • 3 teaspoons ground cumin


Wash the sardines and remove heads and tails. Slit them open down one side only, and remove their backbones. Dip the sardines, open side down, in a mixture of ground cumin, garlic, cayenne pepper and salt. Stick the open sardines together in pairs, trapping the seasonings between them.

Dip the pairs in beaten egg, then in flour or breadcrumbs. Deep-fry in hot oil, being very careful not