Name: Fried Sardines with Chermoula and Golden Fries
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1 cup packed fresh cilantro leaves and tender stems; 1/2 cup packed fresh flat-leaf parsley leaves; 6 garlic cloves, roughly chopped; 2 tsp ground cumin; 2 tsp sweet paprika; 1/2 tsp cayenne pepper; 1 1/2 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1/3 cup extra-virgin olive oil; 3 tbsp fresh lemon juice; 1 small preserved lemon, finely chopped (optional, rinse first); 12 fresh whole sardines (about 2 lb), gutted and scaled, heads on or off; 1/2 cup all-purpose flour; 1 tsp kosher salt; 1/2 tsp smoked paprika; About 1 1/2 cups vegetable or sunflower oil, for frying; 2 lb Yukon Gold or Russet potatoes, peeled; 2 tbsp olive oil; Fine sea salt, to taste; 1 lemon, cut into wedges; 2 tbsp chopped fresh cilantro, for garnish

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A beloved Moroccan street-food classic: whole fresh sardines marinated in a bright, herbaceous chermoula of cilantro, parsley, cumin, paprika, and lemon, then shallow-fried until shatteringly crisp. Served over a heap of twice-fried golden potatoes with extra lemon wedges, this dish is sunshine on a plate and a staple of coastal cities like Essaouira and Casablanca.

Prep Time25 mins

Cook Time20 mins

Total Time45 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

560 kcalCalories
33 gFat
6 gSaturated Fat
36 gCarbs
5 gFiber
3 gSugar
34 gProtein
620 mgSodium
920 mgPotassium
240 mgCalcium
4.5 mgIron
28 mgVitamin C
120 mcgVitamin A

Ingredients

For the Chermoula Marinade

1 cup packed fresh cilantro leaves and tender stems
1/2 cup packed fresh flat-leaf parsley leaves
6 garlic cloves, roughly chopped
2 tsp ground cumin
2 tsp sweet paprika
1/2 tsp cayenne pepper
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/3 cup extra-virgin olive oil
3 tbsp fresh lemon juice
1 small preserved lemon, finely chopped (optional, rinse first)

For the Sardines

12 fresh whole sardines (about 2 lb), gutted and scaled, heads on or off
1/2 cup all-purpose flour
1 tsp kosher salt
1/2 tsp smoked paprika
About 1 1/2 cups vegetable or sunflower oil, for frying

For the Frites and Serving

2 lb Yukon Gold or Russet potatoes, peeled
2 tbsp olive oil
Fine sea salt, to taste
1 lemon, cut into wedges
2 tbsp chopped fresh cilantro, for garnish

Directions

Make the chermoula: In a food processor, combine cilantro, parsley, garlic, cumin, sweet paprika, cayenne, salt, pepper, olive oil, and lemon juice. Pulse to a coarse, fragrant paste, then stir in the preserved lemon, if using. Set aside about 1/4 cup for serving; the rest is for marinating.
Prep the sardines: Rinse the sardines under cold water and pat very dry with paper towels. Using a sharp knife, make 2 to 3 shallow diagonal slashes on each side of the fish. Rub the chermoula generously all over and into the cavities. Marinate at room temperature for 30 minutes, or refrigerate up to 2 hours.
Prep the fries: Cut the potatoes into 1/3-inch sticks. Soak in cold water for 15 minutes to remove excess starch; drain and pat thoroughly dry. Toss with olive oil. Heat 2 inches of vegetable oil in a heavy pot or Dutch oven to 325°F.
First fry of the potatoes: Fry the potatoes in small batches for 4 to 5 minutes until pale and just tender but not browned. Remove with a slotted spoon to a wire rack. Raise the oil temperature to 375°F.
Dredge the sardines: On a wide plate, mix the flour, salt, and smoked paprika. Lightly coat each sardine, shaking off any excess so the coating is thin and even.
Fry the sardines: Carefully lower sardines into the hot oil in batches (do not crowd), and fry 2 to 3 minutes per side until deeply golden and crisp. Transfer to a paper-towel-lined rack. Keep warm in a 200°F oven.
Second fry of the potatoes: Return the par-cooked fries to the 375°F oil and fry 2 to 3 minutes more until deeply golden and crisp. Drain on the rack and season immediately with fine sea salt.
To serve, mound the hot fries on a large platter, arrange the fried sardines on top, scatter with chopped cilantro, and serve with lemon wedges and the reserved fresh chermoula on the side. Eat immediately while everything is hot and crisp.

Cook’s Notes

Choose the freshest sardines possible: clear eyes, bright silver skin, and a clean ocean smell. Avoid any with a strong fishy odor.
Do not marinate the sardines in the chermoula for more than 2 hours, as the acid and salt can begin to break down the delicate flesh.
Keep the frying oil between 360 and 380°F so the crust crisps quickly without absorbing too much oil; a thermometer is essential.
For an easy dipping sauce, whisk together 3 tablespoons of mayonnaise with 1 grated garlic clove and a squeeze of lemon.
For a lighter take, skip the flour and grill the marinated sardines over medium-high heat for 2 to 3 minutes per side until just cooked through.