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Moroccan fried sardines with a fennel and preserved lemon salad

Elaboration process:

  1. Combine the cous cous with the lemon zest, almonds and spices then season with salt and pepper. Whisk the eggs together in a separate bowl. Pass the cleaned sardines trough the flour and then the egg wash and then press into the seasoned and spiced cous cous covering the sardines well. Repeat with all the sardines and set aside.
  2. Prepare the salad by combining all the ingredients in a bowl except the lemon juice, olive oil and vinegar. Heat the ¼ cup of olive oil in a fry pan over moderate heat. Fry the sardines until golden on both sides, about 2-3 minutes. Set the sardines aside on paper towel to drain. Repeat with the remaining sardines, adding more oil if needed.
  3. Serve the sardines topped with the salad and the combined lemon juice, vinegar and olive oil. Season the salad lightly with salt and pepper and enjoy.