Fish & SeafoodDifficulty: medium
Sardines Beldi (Moroccan Fried Stuffed Sardines)
Market-style stuffed sardines in a chermoula crust — Morocco's favourite street bite.
40
Prep Time
15
Cook Time
4
Servings
Ingredients
Instructions
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1Mix the minced sardine flesh with herbs, garlic, paprika, cumin, lemon, salt and pepper into a paste.
2Spoon the paste onto each butterflied sardine, close, and press gently.
3Coat in flour, egg and breadcrumbs.
4Fry in medium-hot oil 3-4 minutes per side until deeply golden. Serve with lemon.
Chef's Tip
- The stuffing is extra sardine flesh, not breadcrumbs — a double layer of pure fish flavor.
More tips ↓Show less ↑
- Spice the paste, not just the crust: chermoula goes inside.
- Leave the tails on when butterflying so the sardines hold together while frying.
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