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MoroccanAuthentic Cuisine

Fried Sardines

Serves 4 Entree seafood, Fish

Fried Sardines

Fried sardines are a staple along Morocco's coastal towns, where the bounty of the sea meets the simplicity of everyday meals. This dish is a common sight at lunch tables, especially popular among fishermen and locals who savor its fresh, unpretentious nature. It is a culinary nod to the abundance of the Atlantic and Mediterranean, a reminder of the sea's generous offerings.

The sardines, lightly dusted with flour and fried to a golden crisp, deliver a satisfying crunch that gives way to tender, flavorful flesh. Served with a tangy chermoula and a squeeze of lemon, each bite is a symphony of salty, zesty, and herbal notes. This uncomplicated pleasure is a celebration of simplicity and the essence of coastal life.

Ingredients

  • 1 kg (2.2 lb)sardines, cleaned
  • 1/2 cupflour, for dusting
  • for fryingoil
  • 3 tbspchermoula, to serve
  • 1lemon, cut into wedges
  • 1 tspsalt

Method

  1. Start by patting the cleaned sardines dry with paper towels. This step is crucial to ensure the flour adheres well and the sardines fry up crispy.
  2. Place the 1/2 cup of flour in a shallow dish and add 1 teaspoon of salt, stirring to combine. Lightly dust each sardine in the flour mixture, shaking off any excess. This thin coating will give the sardines a delicate, crispy crust when fried.
  3. In a large frying pan, pour enough oil to cover the bottom by about 1/4 inch. Heat the oil over medium-high heat until it shimmers, indicating it's hot enough for frying.
  4. Carefully place the floured sardines in the hot oil, ensuring not to overcrowd the pan. Fry the sardines for about 2 minutes on each side, or until they turn a golden brown and the skin becomes crisp. You may need to adjust the heat to maintain a consistent temperature.
  5. Once fried, use a slotted spoon to transfer the sardines to a plate lined with paper towels. This will help absorb any excess oil, keeping them crisp.
  6. Arrange the fried sardines on a serving platter. Serve immediately with 3 tablespoons of chermoula drizzled over or alongside and lemon wedges for squeezing over the top. The fresh acidity of the lemon and the aromatic chermoula complement the rich, crispy sardines perfectly.
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From the cookbook

Authentic Moroccan Cuisine

This recipe is from Authentic Moroccan Cuisine by Yassine Sbiti — the Moroccan volume in the ComidaTime International Cuisines series.

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