WHAT TO BUY IN TANGIER RECIPES

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FRIED SARDINES, TANGIER-STYLE RECIPE, PAULA WOLFERT ...



Fried sardines, Tangier-style recipe, Paula Wolfert ... image

Recipe for fried sardines, Tangier-style by Paula Wolfert.

Provided by Paula Wolfert

Categories     

Yield Serves 2

Number Of Ingredients 12

4 fresh or frozen sardines (about 350gm)
1 tbsp roughly chopped coriander leaves
1 tbsp roughly chopped parsley leaves
1¼ tsp cumin seeds, preferably Moroccan
2 garlic cloves
1 tsp coarse sea salt
1 tsp sweet paprika
¼ tsp hot paprika or cayenne pepper
1 tbsp fresh lemon juice, plus extra for brushing
For deep-frying: oil
For dusting: flour
For brushing: olive oil

Steps:

  • Rinse the sardines under cool running water. Slit open the bellies lengthways and remove the backbones and innards. Use scissors to snip away any bones near the head. Rinse and pat dry.
  • Crush the coriander and parsley to a paste in a heavy mortar or finely chop in a small blender. Add the cumin seeds, garlic and salt and crush or blend to a thick cream. Blend in the sweet paprika, hot paprika or cayenne and lemon juice. Smear the mixture over the flesh of all the sardines, then fold back together so that each sardine resumes its original shape. Arrange on a plate, cover and chill for 1 hour.
  • Heat oil for deep-frying to 190C in a deep wide pan. Dust the sardines with flour, then deep-fry them until golden brown and crisp on both sides (be careful, hot oil will spit). Drain on absorbent paper. Brush them with a little olive oil and lemon juice, then position “husband and wife” pairs, heads looking away from each other. Serve at once, or allow to cool, cover and chill to serve cold.

Nutrition Facts : ServingSize Serves 2

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