Sardines are probably one of the most iconic foods of the Moroccan diet. They are cheap, they are everywhere and every Moroccan household enjoys them at least once a week. It’s easy to see why, they are delicious, versatile and super-nutritious. Crispy Fried Sardines marinated in Chermoula is probably one of my favorite recipes of all time.

I’m hoping that by the time you try them they will become a favorite of yours too.

Moroccan Fried Sardines with Chermoula

This is a very popular recipe and each household has its own version of it. However, you will find that this recipe is very representative of what Moroccan cuisine is all about.

You can breakdown this dish into 2 crucial parts. The first and most important part of this dish is obviously the sardines. I strongly advise that you use wild Mediterranean sardines, If you are in Montreal, you can get them from Shamrock, or from Nouveau Falero.

If you live elsewhere, and you most likely do, just go to your local fishmonger and you can be sure that they will be able to sell you some awesome small sardines. Getting quality sardines is crucial to this dish.

The second equally important part is to get your chermoula ready. Here is what you are going to need:

• 1 lemon, juiced and zested
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp cumin
• Once minced clove of garlic
• 1/2 cup chopped coriander
• 2 tbsp extra virgin olive oil
• 1 large egg

To get your chermoula ready, mix all ingredient in a bowl and set aside. Chermoula is what makes this dish Moroccan. It’s tangy, fresh and has a perfect balance of flavours. Without it, this will be just another boring fried fish.

Fun fact: Chermoula means marinade in Darija (Moroccan Arabic).

Eat More Sardines

Sardines are loaded with health benefits. There is literally no downside to eating sardines as they are absolutely delicious, packed with vitamin B12, omega-3, protein and unlike lots other fish out there, they are low in mercury and pollutants.

Not to mention that they are low in calories, which means that if you’re aim is to control your weight, they are a great option. If you are curious about the health benefits of sardines, I urge you to read this post by Dr. Josh Axe.

I found it very useful and compiled some information provided from the article into the graphic below. This is just a little taste of what the article has to offer.

How to make Moroccan Fried Sardines

Before you get into cooking and marinating there is one important thing you need to take care of. Prepping your fish.

First thing to do, is to ask your fishmonger to clean your sardines by removing the scales, head and guts. If you’re lucky, he will go the extra mile and remove the bones and butterfly them for you.

The de-boning and butterflying part is easy. All you have to do is carefully slide your knife across the fish’s belly and using your fingers, gently pull the spine removing the majority of the bones. Pluck the rest of them with your fingers and set aside.

Note: You don’t have to remove all of the tiny bones, they are not a chocking hazard and are just fine to eat.

Now that the prepping is over, the cooking can be done is 4 simple steps:

1. Marinate your sardines fillets in the chermoula. Make sure that they are completely covered in the marinade.
2. Coat sardines in flour and fry in skillet for 3 minutes.
3. Flip and fry for another 1-2 minutes on the other side. Remove from the skillet and let your sardines rest on a paper towel covered plate
4. Prep your tartar sauce by mixing: 2 tbsp mayonnaise + 2 tbsp lemon juice + dry oregano + 1 minced shallot. And MUNCH!

Sardines are truly a marvelous little food. The fact that they are dirt cheap in Morocco makes them widely available for everyone to eat and enjoy. In households, they are often served as a starter, or a side dish that accompanies some kind of carbohydrate. They are also a very popular street food.

I think of fried sardines as the Moroccan Fried Chicken. Pair them up with some french fries, some homemade dip and you are in for a treat! I chose to serve them with a dash of Citrus Pepper that was sent to us by FRESH JAX.  They make amazing organic spices and I am totally hooked on their spices.

You can buy them right here. (Not an Affiliate link)

If you would like to see a tutorial video on how to make these, leave a comment below and share this post.

Enjoy,

Idriss

4.75 from 4 votes

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Moroccan Fried Sardines with Chermoula

Fried Sardines are an iconic dish in Moroccan cuisine. They are tangy, fresh and super crispy! This recipe comes with an easy homemade tartar sauce to bring it all together. 

Course Side Dish

Cuisine Moroccan

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 2 servings

Author Idriss

Ingredients

• 1 lbs fresh small sardines cleaned, de-boned and butterflied
• 1/2 cup frying oil (I use sunflower oil)
• 1 cup all purpose flour

Chermoula

• 2 tbsp extra virgin olive oil
• Juice and zest from 1 lemon
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp turmeric
• 1 egg lightly beaten

Tartar Sauce

• 2 tbsp mayonnaise
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1 minced small shallot

Instructions

1. In a large bowl, mix your chermoula ingredients together until well combined. Add your prepped sardines and using your hands, gently coat your fish in the marinade. 

2. Heat up a skillet with your frying oil on medium heat. Place your flour in a large plate. Take one fillet and roll in the flour until fully covered. Move to your hot skillet and fry for 3 minutes on one side, flip, and fry for another 2 minutes on the other side. Remove and place on paper towel covered plate. Repeat until your out of fish. 

3. Make your tartar sauce by combining all ingredients together. Sprinkle some salt and pepper on your sardines and serve with your tartar sauce. Enjoy!