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Moroccan Inspired Sardine Fish Fry


Moroccan Inspired 


Sardine Fish Fry

Hi guys,

I tried my hands on a new Sardine Recipe last week and believe me it was a hit. Its basically a moroccan inspired dish. I was getting bored with my usual sardine recipes like either frying them or making indian style fish currys or simply baking them. I wanted to jump out of the box  for a new recipe and came across this one. 

I have a very few changes, i have replaced the chermoula with more of green rather than red colour using Green capsicum but u can use Red capsicum and adjust spices accordingly. Make sure this chermoula mixture is crumble and not thin puree, use a food processor instead. Mine turned a little liquid, but it was fine for me. 
Use Panko crumbs for those crispy outer texture. I used Corn crumbs instead and it was simply perfect. We had a feast last week, i served them hot with steam rice, indian fish cury and my moroccan fish and potatoes with some colourfull dippings. My lunch served on the table was more inviting. Do give it a try and am sure u will love it. 


 And am looking forward to try more such moroccan recipes in my blog and videos. This middle Eastern recipe is such an hit in Morocco, you find them in any local street food restaurants!!!! And one day am hoping to visit the place as well and pick some moroccan dishes for my lovely kitchen!!! yaaay!!!

Prep Time: 1 hr 30 min

Ingredients :

Chermoula Ingredients

  • Corriander - Handfull
  • Red plum Chilli - 1 or 2 large
  • Red Capsicum - 1/4 cup 
  • Garlic cloves - 2 nos
  • Spices -(Turmeric -1/4 tsp, Chilli / Corriander - Each 1 tsp)
  • Lemon juice -1 tbsp
  • Oil- 2tbsp
  • Salt to taste

Potato & Fish Ingredients

  • Potatoes boiled & mashed - 2 nos
  • Egg Yolk - 2 nos or Full egg - 1 no
  • Sardine fish - 4 nos (Cleaned, side slit open, centre bone removed and flattened retaining fins)

For Deep Frying

  • Egg White - 1 no
  • Bread crumbs or Panko or Corn crumbs - 1 cup
Preparation :
  • In a food processor, grind above Chermoula ingredients together with 2 tbsp oil into a crumble mixture and not thin paste and set aside.
  • In a mixing bowl, add mashed boiled potatoes, egg yolks or one full egg add little chermoula paste and mix all together and set aside.
  • Now clean Sardine fish, slit open  from one side, remove the sharp centre bone retaining the fins and flatten them.
  • Place one fillet skin side down, add a layer of chermoule paste followed by a layer of potato fillings ( basically like sandwich) and close it with another fish fillet on top and set aside. Repeat this for rest of fillets.
  • let the Fillet sit in fridge for 1/2 hour (Optional) or directly fry them with egg was & crumbs.
  • Mix the remaining potatoes with some bread crumbs to bind them and form round shape balls and set aside.

Final step :

  • Dip poatao balls into egg wash and dip in bread crumbs, similarly add the sandwiched fish into egg wash and breadcrumbs. Now its ready to be fried.
  • Heat oil in a pan, add fish into the oil and deep fry in medium to high heat flame until it turns golden crispy brown.
  • Repeat the process with potaoes as well.
  • Serve it hot as a starter or with Steamed Rice, fish curry and Enjoy!!!
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