Married Sardines

Married Sardines (Morocco)

Crispy, golden sardines filled with fragrant Moroccan chermoula—a bold blend of herbs, garlic, preserved lemon, and spices. These “married” sardines deliver a perfect balance of tang, heat, and earthiness, embodying the vibrant flavors of North African coastal street food with every crunchy, citrusy bite.

Ingredients:

For the Chermoula:

• 2 shallots
• 2 green Thai chilies
• 1 preserved lemon, seeds removed
• 6 cloves garlic
• ½ bunch cilantro
• ½ bunch parsley
• 1 tbsp (14.8ml) ground cumin
• 1 tbsp (14.8ml) sweet paprika
• ¼ cup (60ml) extra-virgin olive oil

For the Sardines:

• 2 lbs small fresh sardines, butterflied
• 3 cups (720ml) all-purpose flour
• 1 tsp (4.9ml) salt
• Neutral oil for frying
• Lemon wedges for serving

Method:

Add the shallots, green Thai chilies, preserved lemon, and garlic cloves to a food processor and pulse to chop. Add the cilantro, parsley, cumin, paprika, and olive oil and blend to make the chermoula.

Spread a generous helping of chermoula on the flesh side of one sardine and top with another sardine so the skin sides are facing out. Repeat until all the sardines are sandwiched together.

Whisk together the flour and salt in a shallow baking dish. Dredge the sandwiched sardines in the flour.

Heat a large heavy bottomed pot of neutral oil over high heat until the oil reaches 350 F (175 C). Working in batches, fry the sardines for about 5 minutes, or until they look crispy. Transfer to a paper towel lined tray to drain.

Serve with lemon wedges for squeezing.