Recipe - Stuffed Fried Sardines

12 Fresh sardines; cleaned and
boned
Lemon juice
Flour; sifted
Oil for deep frying
Lemon wedges; to garnish
Tomato wedges; to garnish

CHERMOULA STUFFING MIX
1 Spanish onion; peeled and
finely
; chopped
1 bn Flat leaf parsley; chopped
One half bn Fresh green coriander;
chopped
One fourth teaspoon Black pepper; paprika,
chilli
; powder and cinnamon
One half teaspoon Powdered cumin
Salt to taste

Flatten out each sardine and sprinkle the inside of each with a little
lemon juice.

To make the chermoula stuffing mix, combine all the ingredients well
including salt to taste.

To make the stuffed fish, place one open sardine, skin side down on the
work surface, spread with 23 teaspoons of chermoula stuffing mixture over
the fish, leave for half an hour to an hour before cooking.

Roll up the fish and secure with cocktail sticks.

Just before frying, dredge the sardines with chermoula seasoned flour and
deep fry in hot oil until crisp and golden. Drain and serve immediately
with segments of lemon and tomato.

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