Sardines Stuffed with Herbs and Spices (Moroccan Charmoula)

Fresh or canned sardines can be used in this spicy, crispy Moroccan snack, where they are eaten like French fries.

Charmoula:
½ cup fresh cilantro leaves and tender stems, roughly chopped
1⁄3 cup fresh parsley, roughly chopped
¼ cup extra-virgin olive oil
3 Tbsp. lemon juice, freshly squeezed
2 tsp. smoked paprika
1 tsp. ground cumin
4 cloves garlic, peeled
1 small red Thai chile, stemmed
sea salt
black pepper, freshly ground

Sardines:
12 fresh sardines, cleaned, heads removed
½ cup extra-virgin olive oil
1 cup fine semolina
2 tsp. ground cumin
1 tsp. smoked paprika
3 eggs, beaten
sea salt

To Serve:
lemon wedges

Make the charmoula: Combine ingredients in a food processor; purée until smooth and set aside.

Stuff the sardines: Using fingers, splay sardine open. Pinch spine and pull towards tail; snap off just above tail and discard. Spread about ½ Tbsp. charmoula along the inside of half the sardines; top with remaining sardines and secure with toothpicks. Transfer sardines to a plate; chill 20 minutes.

Fry the sardines: Heat oil in a 12" skillet over medium-high heat. Whisk semolina, cumin, and paprika in a shallow bowl; place eggs in a separate bowl. Working in batches and holding sardine tails, dip in egg, then semolina; fry, flipping once, until golden and crisp. Using a slotted spoon, transfer sardines to paper towels to drain; season with salt and serve with lemon wedges.

Makes 4-6 servings.