Moroccan Paper BAG Sardines
- 10m Prep Time
- 8m Cook Time
- 18m Ready In
Crispy sardines in a flour and semolina batter with cumin and chili, served with harissa yogurt and lemon wedges. A quick and flavorful Moroccan snack.
Ingredients
- sunflower oil for shallow-frying
- 50 g plain flour
- 50 g semolina
- 9.86 ml ground cumin
- 4.93 ml chilli powder
- 8 small sardines cleaned
- 150 g yogurt
- 4.93 ml harissa or chilli paste
- 1 lemon
- sea salt
Nutrition (per serving, estimated)
Estimated based off 5 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 126 mg
- Iron: 2.93 mg
- Magnesium: 34.7 mg
- Phosphorus: 149 mg
- Potassium: 336 mg
- Zinc: 0.94 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 50 g plain flour
- 50 g semolina
- 9.86 ml ground cumin
- 4.93 ml chilli powder
- 150 g yogurt
- 4.93 ml harissa or chilli paste
- 1 lemon
- sea salt
Prepare
- sunflower oil, for shallow-frying
- 8 small sardines, cleaned
Let's Cook
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Step 1.
Pour the oil into a large frying pan or skillet to a depth of 1cm/½in and heat over a medium-high heat. Meanwhile, sift the flour into a large mixing bowl and add the semolina, cumin and chilli powder, then season with salt. Pour in 150ml/5fl oz/scant ⅔ cup cold water and whisk into a thick batter. Add the sardines and gently mix to coat them completely in the batter.
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Step 2.
Shake any excess batter off the sardines and shallow-fry them in the hot oil for 3–4 minutes on each side until beautifully golden and cooked through. Carefully remove the sardines from the oil and put them on to kitchen paper to drain.
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Step 3.
While the sardines drain, tip the yogurt into a serving bowl and add the harissa. Lightly season with salt and mix well. Cut the lemon into wedges. Serve the sardines with the harissa yogurt and lemon wedges.