Moroccan Stuffed Sardines

Moroccan

Ingredients

1½ lb fresh sardines 
(available at Superior Fish in Royal Oak and better fish markets.)

Stuffing: Mix the following:
1 med/lg bunch cilantro chopped fine
4 cloves garlic, pressed or minced fine
4 tsp ground cumin
3 tsp paprika
1 tsp cayenne pepper
1¼ tsp salt
½ tsp ground black pepper
juice of one lemon

Coating:
1 egg beaten
½ cup flour

Method

Clean the sardines (remove head, tail and main bone and rinse).  
Stuff each sardine with about a teaspoon of stuffing, Dip each in beaten egg 
and coat with flour.  Heat oil in frying pan and fry sardines on each side 
until cooked.  

Remove fish from skin and eat with baguette.