Description
This fried sardine treated my husband in the small Moroccan city of Dakhla. In Moscow, of course, with sardines trouble-trouble... and fresh fish in our supermarkets is not usual, but her husband so warmly praised this simple dish of Moroccan fishermen that I had to find a replacement freshly caught sardines. And she was found. In the form of frozen saury)))
Ingredients
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Fish
20 piece
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Soy sauce
2 Tbsp
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Greens
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Garlic
2 tooth
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Olive oil
1 Tbsp
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Cheese
3 Tbsp
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Black pepper
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Lemon
0.25 piece
Cooking
Fish should be washed to remove the head, fins, viscera, and backbone. Such cutting is called "butterfly".
Fold deployed fillet in a bowl and marinate in soy sauce, sprinkle with ground pepper. By the way, the fish was caviar, so I also pickled together with the fish fillets
Meanwhile, finely chop the greens
Add grated cheese, crushed garlic, olive oil and lemon juice. By the way, cheese, I confess, of mine. In the original it was not. So decide for yourself whether to add it or not. Sometimes greenery add more crumbs of white bread and raw egg. In General, there is scope for the imagination.
Put one flattened fillet butterfly, skin down, spread green filling and cover with another filescall skin up. Get these kind of fish cakes with filling
Each workpiece is dipped in a flour and to fry from two parties on vegetable oil
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