Sardines In The Algerian Manner Recipes

SARDINES IN THE ALGERIAN MANNER

Steps:

• Wash and scale the sardines and remove heads and tails. Slit them open down one side only, and remove their backbones. Dip the sardines, open side down, in a mixture of ground cumin, garlic, ground chili pepper, and salt. Stick the sardines together in pairs, open sides together, trapping the seasonings between them.
• Dip the pairs in beaten egg, then in flour or breadcrumbs. Deep-fry in hot oil, being very careful not to let the pairs separate. Drain on paper towels and serve hot.
• For a Moroccan version with a mashed-potato stuffing: mash 1 pound boiled potatoes and mix with 1/2 cup chopped flat-leaf parsley, 1/2 cup chopped cilantro, and 3 beaten eggs. Add salt and pepper, 1 teaspoon cumin or 1 teaspoon cinnamon, 1 teaspoon paprika, and a pinch of chili pepper. Take a lump the size of a small egg. Roll it into a long oblong and press between 2 sardines. Dip in flour and deep-fry quickly in hot oil, then drain on paper towels.

BOULETTES DE SARDINES (SARDINE FISHCAKES)

Steps:

• Using a pestle and mortar, grind all the ingredients for the dersa to a rough paste.
• Chop the sardine fillets into small chunks and tip into a large bowl. Add the tomato, if using, herbs, the dersa and ¼ tsp each sea salt and black pepper, and mix well. The mixture will be quite wet.
• Shape the mixture into small fishcakes (about 50g each) and dust generously in the semolina or flour. Heat the oil in a non-stick frying pan over a medium-high heat, then fry the fishcakes on both sides for around 3 mins until golden brown. Serve two or three fishcakes per person with salad, if you like.