Moroccan: Stuffed Fried Sardines

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 4)

Ingredients:

• ½ cup Chermoula herb sauce (see master recipe)
• 1 lb frozen sardines or smelt (aka “silverside”)
• 1 egg, scrambled
• 1 cup semolina flour, divided
• 3 tablespoons paprika
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup coconut oil

Procedure:

1. Prep the sardines: cut and splay sardine open, pinch spine and pull towards tail, snap off just above tail and discard
2. Spread about ½ teaspoon of Chermoula sauce on the inside of one sardine, take a second sardine and make a sandwich with the first sardine; repeat with remaining sardines
3. Transfer sardine sandwiches to a plate, chill for 20 minutes in refrigerator
4. Make the egg wash: scramble egg in a bowl, mix in 1 tablespoon water, set aside
5. Prep the flour coating: spread ½ cup of semolina flour on a plate, spread flour into a thin even layer
6. Heat oil in a 12-inch skillet over medium-high heat
7. Take one sardine sandwich and carefully coat with egg wash on both sides
8. Place sardine sandwich on to plate with flour
9. Sprinkle additional flour on top of sardine sandwich
10. Fry the sardine until golden and crisp, flipping once (about 1 minute on each side); repeat
11. Using a slotted spoon, transfer fried sardines to paper towels to drain
12. Season with paprika, salt, pepper, and serve