* Exported from MasterCook *

STUFFED FRIED SARDINES

Recipe By :Antony's
Serving Size : 4 Preparation Time :0:00
Categories : 0-5G Low Carb Regional African
Regional Moroccan Seafood Fish
Zold

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 sardines
fresh, cleaned and boned
lemon juice
flour -- sifted
oil for deep frying
lemon wedges -- to garnish
tomato wedges -- to garnish
- CHERMOULA STUFFING MIX-
1 onion -- peel, finely chop
1 bunch parsley -- chopped
1/2 bunch coriander -- chopped
1/4 tsp black pepper
1/4 tsp cinnamon
1/4 tsp paprika
1/4 tsp chili
1/2 tsp cumin powder
salt to taste

Flatten out each sardine and sprinkle the inside of each with a little lemon juice.
To make the chermoula stuffing mix, combine all the ingredients well - including salt to taste.
To make the stuffed fish, place one open sardine, skin side down on the work surface, spread with 2-3 teaspoons of chermoula stuffing mixture over
the fish, leave for half an hour to an hour before cooking.Roll up the fish and secure with cocktail sticks.
Just before frying, dredge the sardines with chermoula seasoned flour and deep fry in hot oil until crisp and golden. Drain and serve immediately
with segments of lemon and tomato.


Cuisine:
"Moroccan"












- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 93 Calories; 4g Fat (42.2% calories from fat); 10g Protein; 4g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 193mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0