[ENG] Delights from the Sea: Fried Moroccan Sardines With Chermoula | Flavors of Morocco

Ingredients:
For the chermoula
5 tablespoons finely chopped cilantro and persil
3 garlic cloves, peeled and grated
2 tablespoons white vinegar
3 tablespoons lemon juice
1 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon chili powder (or to taste)
1 heaping teaspoon cumin
1/2 teaspoon ground coriander
3 heaping teaspoons paprika
1 tablespoon water

For the sardines
1kg (2 lb) sardines, spine removed
100g AP flour
100g durum wheat flour (or fine semolina)
Vegetable oil for frying the sardines
Olive oil for the bakes sardines


Steps:
Step 1: Preparing the marinated sardines
1- In a large bowl, combine all the ingredients of the chermoula. Taste and adjust salt and lemon juice to taste.
2- Place the sardines in the chermoula and cover all side with the marinade.

Step 2: Cooking the sardines
Option 1: Frying the sardines
1- Heat up the vegetable oil in a skillet over medium heat. Use enough oil to submerge the sardines.
2- Combine the AP flour and durum wheat flour in a shallow bowl.
3- Coat the sardines with the flour, then pat them to remove any excess.
Note: You can either coat the sardines individually, or sandwich two sardines together (belly sides facing each other) then coat them with flour. The sandwiched version is more common in Morocco.
4- Add the sardines to the hot oil and cook for about 3-5 minutes, flipping halfway through the cooking time. The sardines are ready when they are golden brown.
5- Set aside to drain on a paper towel covered plate. Serve hot

Option 2: Baking the sardines
1- Preheat the oven to 200C/400F.
2- Place the sardines in a baking sheet covered with baking paper.
3- Drizzle the sardines with olive oil.
4- Bake for 12-15 minutes or until the sardines are cooked through. Serve hot.