Stuffed Sardines (Hout Quari)
Butterflied sardines sandwich a garlicky herb paste, then pan-fry until crisp.
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Cooking tools:
- Tray
- Paper towel
- Mixing bowl
- Plate
- Skillet
- Stove
- Tongs
- Spatula
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Kitchen scale
Ingredients
- 16 fresh sardines, scaled, gutted, and butterflied into fillets
- 1 cup fresh cilantro leaves, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon sweet paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 2 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup all-purpose flour, for dredging
- 2 large eggs, beaten
- 1/2 cup vegetable oil, for frying
- 1 lemon, cut into wedges, for serving
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