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Robert Carrier

Beignets de Sardines à la Marocaine

Fried Sardine ‘Sandwiches’

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Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in
top 1000Taste of Morocco
Taste of Morocco

By Robert Carrier

Published 1987

  • About

Ingredients

  • 36 fresh sardines
  • lemon juice
  • flour, sifted
  • oil, for deep-frying
  • lemon segments

Method

  1. Clean the sardines, and remove backbones and heads. Flatten out each sardine, and sprinkle inside of each with a little lemon juice.
  2. To make chermoula stuffing mixture combine all the ingredients well, including salt to taste.
  3. To assemble beignets, place one opened sardine, skin side down, on work surface. Spread with chermoula st

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