Moroccan · Street food
Fried Sardine Fritters
Two butterflied sardines sandwiched around a coriander-and-garlic chermoula filling, dipped in a light batter and fried crisp — the moreish fried-sardine snack of Morocco's coast. The herby filling melts between the fish and the whole thing fries to a golden, crackly parcel eaten hot with lemon.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Serves
- 4
- Level
- Medium
Ingredients
- 16 fresh sardines, butterflied and boned
- For chermoula: 1 bunch coriander and parsley, 3 garlic cloves, 1 tsp cumin, 1 tsp paprika, juice of 1 lemon, 2 tbsp olive oil
- 150 g flour
- 1 egg and about 150 ml water, for batter
- Salt, neutral oil for frying
- Lemon wedges, to serve
Method
- 1
Make chermoula
Blitz the herbs, garlic, cumin, paprika, lemon and oil into a thick green paste.
- 2
Sandwich the sardines
Spread chermoula on one butterflied sardine and press a second on top, skin sides out, to make a sandwich.
- 3
Make the batter
Whisk the flour, egg, water and a little salt into a light batter.
- 4
Fry
Dip each sardine sandwich in batter and fry in hot oil 2–3 minutes a side until crisp and golden. Drain and serve with lemon.
Chef's tips
- Press the sardine sandwiches firmly so they hold together through the batter and fry.
- Keep the oil hot so the batter crisps before the delicate fish overcooks.
Frequently asked questions
Can I use fillets?
Butterflied sardines with skin on hold together best; loose fillets tend to break apart in the batter.
What dip goes with them?
Just lemon is traditional, but a little extra chermoula or a harissa-yogurt dip is delicious.