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🍽️ Crispy Sardines in Spicy Chermula Paste

265 kcal · 30 min · 4 servings

Ingredients

• 16 small, fresh sardines (approx. 1 kg, kitchen-ready scaled, without head and backbone)
• 4 sprigs parsley
• 4 sprigs cilantro
• 2 garlic cloves
• 1 lemon
• 1 tsp paprika powder
• 3 tbsp olive oil
• 60 g flour
• oil (for frying)

Instructions

1. 1. Rinse the sardines thoroughly under running water.
2. 2. Carefully open the fish and lay them flat with the inside facing upwards.
3. 3. Wash the parsley and coriander thoroughly.
4. 4. Shake the herbs dry so that no water droplets remain.
5. 5. Roughly chop the herb leaves.
6. 6. Peel the garlic cloves.
7. 7. Finely chop the garlic.
8. 8. Squeeze the juice from the lemon.
9. 9. Place the garlic and paprika powder into a mortar.
10. 10. Crush the mixture finely in the mortar until it becomes paste-like.
11. 11. Set aside two tablespoons of the chopped herbs.
12. 12. Add the remaining herbs to the garlic mixture.
13. 13. Add the lemon juice.
14. 14. Add the olive oil.
15. 15. Mix everything well until a uniform paste forms.
16. 16. Spread the paste evenly over the sardines.
17. 17. Carefully roll up the fish.
18. 18. Secure the shape with toothpicks.
19. 19. Coat the sardines in flour until they are lightly covered.
20. 20. Heat oil in a pan until it is very hot.
21. 21. Fry the sardines in batches in the hot oil.
22. 22. Fry them for three to four minutes.
23. 23. Fry them until they are golden brown and crispy.
24. 24. Remove the sardines from the oil.
25. 25. Place them on kitchen paper to absorb excess oil.
26. 26. Sprinkle the finished sardines with the two tablespoons of reserved herbs.
27. 27. Serve the sardines immediately while warm.

Nutrition per serving

• kcal: 265
• Protein: 10 g · Fett/Fat: 20 g · Carbs: 12 g