Sardines in the Algerian Manner

1. 1

   Wash and scale the sardines and remove heads and tails.

2. 2

   Slit them open down one side only, and remove their backbones.

3. 3

   Dip the sardines, open side down, in a mixture of ground cumin, garlic, ground chili pepper, and salt.

4. 4

   Stick the sardines together in pairs, open sides together, trapping the seasonings between them.

5. 5

   Dip the pairs in beaten egg, then in flour or breadcrumbs.

6. 6

   Deep-fry in hot oil, being very careful not to let the pairs separate.

7. 7

   Drain on paper towels and serve hot.

8. 8

   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.

9. 9

   Add salt and pepper, 1 teaspoon cumin or 1 teaspoon cinnamon, 1 teaspoon paprika, and a pinch of chili pepper.

10. 10

    Take a lump the size of a small egg.

11. 11

    Roll it into a long oblong and press between 2 sardines.

12. 12

    Dip in flour and deep-fry quickly in hot oil, then drain on paper towels.

* Per serving · 4 servings · Values may vary.

No additional tips available.