064 – Moroccan Sardines with Charmoula
6 fresh sardines, double filleted or “butterflied”
2 cups of flour
Oil for frying
1/4 cup of finely chopped parsley
1/4 cup of finely chopped cilantro
2 tablespoons of lemon juice
1 tablespoon of olive oil
1/2 tablespoon of minced garlic
1 tablespoon of cumin
1 tablespoon of paprika
1 teaspoon of salt
1/4 teaspoon of pepper
Prepare the Charmoula by mixing all the ingredients of the Charmoula together.
Place one sardine fillet skin-side down and spread the surface with charmoula. Cover with another sardine fillet, skin-side up.
On high heat, pour the oil to your pan and let it heat up for 5 minutes. When the oil is hot, reduce the heat. Dredge the stuffed fillets with flour on both sides and fry them in the oil for 5 minutes on each side.
Use paper towel to drain the excess oil from the fillets.
Serving: Serve the sardine fillets immediately. Squeeze some lemon juice on the fillets for additional flavor.