Fried Sardines Sandwiched with Chermoula

What you need

• 750 g (1 2/3 lb) fresh sardines, scaled, gutted, heads off, butterflied, tails left on
• 30 g (1 oz) fresh flat-leaf parsley, leaves and tender stems
• 30 g (1 oz) fresh cilantro, leaves and tender stems
• 5 cloves garlic
• 2 tsp ground cumin
• 2 tsp sweet paprika
• 1 pinch cayenne pepper, or to taste
• 3 tbsp lemon juice, from about 1 lemon, plus wedges for serving
• 100 ml (scant 1/2 cup) olive oil
• 1 1/2 tsp salt
• 120 g (1 cup) all-purpose flour
• 40 g (1/4 cup) fine semolina
• 300 ml (1 1/4 cups) frying oil, such as sunflower
• 1 lemon, cut into wedges

Method

Restated from the original video

1. 1

   Make the chermoula: pulse the parsley, cilantro, garlic, cumin, paprika, cayenne, lemon juice, olive oil and 1 tsp of the salt in a food processor to a thick, spoonable paste.

2. 2

   Rinse the sardines under cold water and pat them very dry with paper towels. Season lightly all over with the remaining salt.

3. 3

   Lay half the sardines skin side down and spread each generously with chermoula.

4. 4

   Press a second sardine on top of each, skin side up, to make a sandwich. Spread any leftover chermoula over the outsides.

5. 5

   Cover and marinate in the fridge for at least 2 hours.

6. 6

   Mix the flour and semolina on a plate. Lift the sardine sandwiches out of the marinade, let the excess drip off, then press each one into the flour mixture to coat both sides.

7. 7

   Heat the frying oil in a wide skillet to 175 °C (350 °F). It is ready when a pinch of flour sizzles at once.

8. 8

   Fry the sardines in batches, without crowding, until crisp and golden, 2-3 min per side. The flesh should flake easily.

9. 9

   Drain on paper towels and serve hot or warm with lemon wedges.

Imported from tasteofmaroc.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.