Gusto TV Married Sardines Recipe - A Moroccan Street Food Classic

Married Sardines Recipe (Morocco)

Crispy, aromatic, and bursting with citrusy spice, Married Sardines—known locally as Sardines Mariées—are a beloved Moroccan street snack that captures the soul of coastal North Africa. Featured on Global Street Eats with Chef Devan Rajkumar, this recipe pairs tender sardines with vibrant chermoula, Morocco’s famous herb-and-spice marinade, then lightly fries them for the perfect crunch and flavor balance.

The Inspiration

From the bustling seafood markets of Casablanca to the breezy seaside stalls of Tangier, Married Sardines are a symbol of Morocco’s love affair with spice and the sea. The dish earns its charming name because two sardine fillets are “married” together—flesh to flesh—with the bold, garlicky chermoula spread between them like a flavorful union.

For Global Street Eats, Devan Rajkumar explores this simple yet powerful recipe that brilliantly expresses Morocco’s culinary heart: fresh ingredients transformed through careful seasoning. The result is light, fragrant, and deeply satisfying—crispy sardines filled with the warmth of cumin, the brightness of preserved lemon, and the green freshness of herbs. It’s everything great Moroccan street food should be—handheld, flavorful, and deeply evocative.

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.

Serving Suggestions

Serve Married Sardines fresh and hot, either as a snack, appetizer, or centerpiece for a seafood platter. For an authentic Moroccan experience, pair them with flatbread, olives, and a small salad of tomatoes and onions dressed with olive oil and lemon juice.

These sardines shine with sides like couscous, herbed rice, or roasted vegetables. For drinks, mint tea provides traditional balance, while crisp white wine or cold beer complements the dish’s fried texture and bright flavors.

Perfect for summer gatherings, seaside dinners, or casual entertaining, Married Sardines prove that food made for the streets can hold its own at any table.

Final Thoughts

This Married Sardines recipe from Global Street Eats with Chef Devan Rajkumar delivers the essence of Moroccan street food—vibrant, aromatic, and deeply comforting. It celebrates the coastal flavors of North Africa through one of Morocco’s simplest yet most meaningful dishes: fresh sardines united by the bold, herby embrace of chermoula.

Crisp, citrusy, and bursting with warmth, these sardines are a reminder of why street food is the heartbeat of every culture—accessible, unforgettable, and made with love.

Find more recipes from Global Street Eats here!