Stuffed sardines

Name: Stuffed sardines
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4
Cuisine: Tunisie
Ingredients: 800 g butterflied sardines without heads or bones; 40 g washed parsley, chopped; 9 g crushed garlic; 10 g harissa; 2 g ground cumin; 50 g eggs without shells; 40 g wheat flour; 40 g estimated absorbed frying oil; prepare a 500 ml oil bath; 30 g lemon juice; 3 g salt

Stuffed sardines : Tunisian stuffed fish or squid speciality.

Ingredients

800 g butterflied sardines without heads or bones
40 g washed parsley, chopped
9 g crushed garlic
10 g harissa
2 g ground cumin
50 g eggs without shells
40 g wheat flour
40 g estimated absorbed frying oil; prepare a 500 ml oil bath
30 g lemon juice
3 g salt

Preparation

Check the butterflied sardines for bones, pat dry and keep chilled until assembling.

Combine washed parsley, chopped, crushed garlic, harissa, ground cumin, eggs without shells, lemon juice, salt in a bowl. Mix until evenly combined without unnecessarily crushing the pieces.

Spread a thin filling layer on one sardine and cover with a second, flesh sides together. Avoid overfilling.

Gently coat the pieces in wheat flour, then shake off excess without opening the sardines.

Place stuffed sardines in hot oil in small batches. Cook for about 4 minutes on the first side.

Turn with two spatulas and cook for about 4 more minutes until both fish and filling are fully cooked.

Drain butterflied sardines without heads or bones thoroughly; for fried food, briefly place on a rack or absorbent paper without stacking.

Serve hot once the texture is right, distributing the components evenly among the stated portions.