Beignets de Sardines à la Marocaine

Name: Beignets de Sardines à la Marocaine (Fried Sardine ‘Sandwiches’)
Yield: Serves 6
Cuisine: Moroccan
Ingredients: 36 fresh sardines; lemon segments; oil, for deep-frying; flour, sifted; lemon juice; ½ bunch fresh green coriander, chopped; 1 bunch flat-leafed (Italian) parsley, chopped; 1 Spanish onion, peeled and grated; tomato segments; ¼ teaspoon each crushed black pepper, hot and sweet red peppers, and powdered cinnamon; ¼ teaspoon each crushed black pepper, hot and sweet red peppers, and powdered cinnamon; ¼ teaspoon each crushed black pepper, hot and sweet red peppers, and powdered cinnamon; ¼ teaspoon each crushed black pepper, hot and sweet red peppers, and powdered cinnamon; ½ teaspoon powdered cumin; salt

Fried Sardine ‘Sandwiches’

Preparation info

Serves
6

Difficulty
Medium

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

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

Africa
Morocco
Carthaginian
Safi
Azemmour
El Jadida
Essaouira
Sandwich
Fish course
Pescatarian
Mediterranean

Method

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