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Categories:Viewed: 31 - Published at: 7 years ago
Ingredients
- 2 pounds fresh sardines
- 3 teaspoons ground cumin
- 2 or 3 cloves garlic, crushed
- 1/2 teaspoon ground chili pepper
- Salt
- 2 eggs, beaten
- Flour or fine dry breadcrumbs
- Olive oil for deep-frying
Method
- Wash and scale the sardines and remove heads and tails.
- Slit them open down one side only, and remove their backbones.
- Dip the sardines, open side down, in a mixture of ground cumin, garlic, ground chili pepper, and salt.
- Stick the sardines together in pairs, open sides together, trapping the seasonings between them.
- Dip the pairs in beaten egg, then in flour or breadcrumbs.
- Deep-fry in hot oil, being very careful not to let the pairs separate.
- Drain on paper towels and serve hot.
- For a Moroccan version with a mashed-potato stuffing: mash 1 pound boiled potatoes and mix with 1/2 cup chopped flat-leaf parsley, 1/2 cup chopped cilantro, and 3 beaten eggs.
- Add salt and pepper, 1 teaspoon cumin or 1 teaspoon cinnamon, 1 teaspoon paprika, and a pinch of chili pepper.
- Take a lump the size of a small egg.
- Roll it into a long oblong and press between 2 sardines.
- Dip in flour and deep-fry quickly in hot oil, then drain on paper towels.
