1. Lay 1 sardine fillet skin side down and smear the top with chermoula. Place another sardine fillet skin side up on it. Do the same with the remaining fish and keep marinated for 30 minutes.
2. Roll the marinated fish fillets in flour and shake off excess flour.
3. Heat oil in a pan and fry the fish in batches until golden.
4. Place them on a tissue paper to absorb excess oil and serve hot.
Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 6
2 kg Butterflied Sardines
1 batch Chermoula
cup Flour
1 cups Vegetable Oil
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