Charmoula-Stuffed Sardines

INGREDIENTS

FOR THE CHARMOULA:
½ cup roughly chopped cilantro leaves and tender stems
⅓ cup roughly chopped parsley
¼ cup olive oil
3 tbsp. fresh lemon juice
2 tsp. smoked paprika
1 tsp. ground cumin
4 cloves garlic, peeled
1 small red Thai chili, stemmed
Kosher salt and freshly ground black pepper, to taste

FOR SARDINES:
12 fresh sardines, cleaned, heads removed
Toothpicks, for sardines
½ cup olive oil
1 cup fine semolina
2 tsp. ground cumin
1 tsp. smoked paprika
3 eggs, beaten
Kosher salt, to taste
Lemon wedges, for serving

 

INSTRUCTIONS

1. Make the charmoula: Combine ingredients in a food processor; purée until smooth and set aside.

2. Stuff the sardines: Using fingers, splay sardine open. Pinch spine and pull towards tail; snap off just above tail and discard. Spread about ½ tbsp. charmoula along the inside of half the sardines; top with remaining sardines and secure with toothpicks. Transfer sardines to a plate; chill 20 minutes.

3. Fry the sardines: Heat oil in a 12” skillet over medium-high heat. Whisk semolina, cumin, and paprika in a shallow bowl; place eggs in a separate bowl. Working in batches and holding sardine tails, dip in egg, then semolina; fry, flipping once, until golden and crisp. Using a slotted spoon, transfer sardines to paper towels to drain; season with salt and serve with lemon wedges.