Friday, 23 March 2012

Moroccan street food: Fried sardines with chermoula

Coupled sardines fritters (2 filets to make one piece) are part of the Moroccan street food menu. Since the country is an important exporter of sardines, these little things are available everywhere and are very cheap.

If you are not into frying, you can place the coupled sardines on a greased aluminium foil and bake them in a hot oven. However, frying the marinated sardines will give a nice crust which is contrasting with the smooth and melting flesh inside.
Serves 3 as main dish or more as appetizer
Prep: 20 min - Marinating: at least 2 hrs - Cooking: about 15 min
  • 1 Kg of fresh sardine filets (sardines should be cleaned, bones, heads and tails removed)
For chermoula paste
  •  1 cup of parsley, finely chopped
  • 1 cup of coriander, finely chopped
  • 3 cloves of garlic, crushed or in paste
  • 1 tsp of cumin
  • 1 tbsp of paprika
  • 1 tsp of chilli powder (optional)
  • Salt
  • Pepper (optional)
  • 2 tbsp of lemon juice
  • 2 tbsp of olive oil
For frying
  • Flour or fine semoulina
  • Oil
For serving
  • Harissa or any chili sauce
  • Lemon


Make ahead the chermoula paste (preferably using a pestle and mortar)

Marinate the sardine filets and place about 1 tbsp of chermoula paste inside each 2 filet, then « couple » them from the inner side.
keep in the fridge for at least 2 hours. You can also freeze them and thaw them before use.

And from a different angle..


Coat the coupled sardines in flour or fine semoulina (for extra crunch), deep fry them in a hot frying oil for about 2 minutes/side.

Serve the fried sardines hot or warm, with a salad, lemon and a nice chili sauce such as harissa.


  1. Omg :D This looks fantastic! I'm familiar with Tunisian street food... wonderful, wonderful fricassée. I know nothing about Moroccan though - to lovely to see it... it looks so crispy and delicious :D

  2. Hi Charles, I'm happy to share with you Moroccan recipes, I didn't know Tunisians have something similar..


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