Skip to main content

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!!!
Labels:

Comments

Post a Comment

Popular posts from this blog

pumpkin cake recipe

Pumpkin Cake Recipe Print Prep time 15 mins Cook time 35 mins Total time 50 mins This will make 2 thick 8" Layers that can be sliced into 4 layers total if desired.  Preheat oven to 350°f  Prepare pans with  Pan Grease Ingredients: Unsalted Butter 8 Tablespoons (113g) Granulated Sugar 1¼ cup (250g) Egg Yolks 4 large (72g) Vanilla Extract 1 Tablespoon (15ml) Solid Pumpkin  1 cup (240g) Cake Flour 2 cup (240g) Baking Powder 1 ½ teaspoons (7g) Salt ½ teaspoon (3g) Egg Whites 4 Large (120g) Granulated Sugar ¼ cup (50g) Pumpkin Pie Spice   2 teaspoons (4g) Instructions Cream the butter and 1¼ cup sugar until light and fluffy, about 5 minutes. Add the egg yolks and vanilla one at a time and mix to incorporate between additions and also be sure to stop the mixer to scrape the bottom and sides of the bowl to incorporate well. Add the pumpkin and blend to combine. Add the sifted dry ingredien...
Post a Comment
Read more

Parotta Recipe

Parotta Recipe Prep Time:1 hr Ingredients: Maida -3 cups (Plain flour or All purpose flour) Salt-1 tsp Sugar-1 tsp Milk Boiled -1 cup  Preparation: In a Bowl, add maida, Salt & sugar and mix well. Slowly add milk & form a soft dough.  Add a tbsp of oil and mix into the dough. Cover the dough with a lid and allow  it to rest for atleast 2 to 3 hours. Grease your work surface and your hands with oil and pinch dough to make smooth round tennis sized balls. Take each ball and roll it like a thin roti using a rolling pin. Roll it as thin as possible. Once its pleated hold one end of the long strip and roll it towards the other end to create a rosette and tuck the end under the rosette. Prepare rest of the rotis and keep them greased. Allow to rest for 10min. On the greased work surface, place each rosette & roll into parotta or use your palm & gently press the centre of the parotta. Heat a tawa or skillet on high flame. Once t...
Post a Comment
Read more

Rice Pudding

Rice Pudding Prep time - 50 min Ingredients : Rice - 1/4 cup Full fat Milk - 1 litre Saffron or Kesar a few strands Sugar - 1/4 cup Chopped Pistachios and Almonds for garnishing . Preparation: Add rice in a mixer, blend into coarse powder. Bring the milk to a gentle simmer, and add the rice & saffron while whisking continuously. This will help avoid lumps. Bring this to a boil while whisking, and then lower the flame to a simmer. Keep stirring the mixture every couple of mintues. After about 20 min the mixture will start to thicken. Simmer for another 20- 25 min till it thickens considerably and the rice is completely cooked. Add sugar and mix till it dissolves. Switch off the flame and let the mixture cool . Sprinkle with chopped pistachios & almonds. Cool in the refrigerator for atlleast 2-3 hours or overnight. Serve Cold.
Post a Comment
Read more