Serves 4
10 fresh sardines, gutted
1 tbsp olive oil
1 tbsp Moroccan spice mix
1⁄4 cup plain flour, for dusting Olive oil, for shallow frying
Tahini Lemon Yoghurt Dip:
1⁄2 cup Greek-style natural yoghurt 2 tbsp hulled tahini
1 tbsp lemon juice
1 garlic clove, crushed
To serve:
Flatbread
Fresh parsley leaves
Method:
To make the dip, mix together yoghurt, tahini, lemon juice, garlic in a small bowl. Refrigerate until serving.
Cut heads off sardines. Lay the sardine flat, belly side down, on a cutting board. Press gently along the backbone to flatten the fish slightly. Repeat with the remaining sardines. Place in a bowl with olive oil, Moroccan spices and mix well to coat. Lightly coat each sardine in flour, shaking off excess.
Heat oil, about 1cm in depth, in a large frying pan over medium heat. Fry sardines in batches for 2–3 minutes per side or until golden and crispy. Drain on paper towels.
To serve, arrange fritters on a serving plate with the tahini dip, flatbread and fresh parsley leaves on the side.