📝 About This Recipe
Transport yourself to the sun-drenched shores of Byblos with this classic Lebanese preparation of fresh sardines. These tiny treasures are marinated in a vibrant 'Chermoula-style' blend of cumin, garlic, and lemon, then dusted in flour and fried until they reach a perfect, golden crunch. Served alongside a nutty, creamy tahini sauce, this dish captures the rustic elegance of Mediterranean coastal dining.
🥗 Ingredients
The Fish
- 1 kg Fresh Sardines (cleaned, scaled, and gutted with tails left on)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 2 tablespoons Extra Virgin Olive Oil (high quality Lebanese oil preferred)
The Marinade & Coating
- 5 cloves Garlic (crushed into a fine paste with a pinch of salt)
- 1.5 teaspoons Ground Cumin (toasted for maximum aroma)
- 1 teaspoon Ground Coriander
- 1 teaspoon Aleppo Pepper (or red chili flakes for a gentle heat)
- 1 cup All-Purpose Flour (for dredging)
- 1 teaspoon Fine Sea Salt (plus more for seasoning)
- 2 cups Vegetable Oil (for shallow frying)
Tarator (Tahini Sauce)
- 1/2 cup Tahini (well-stirred)
- 1/4 cup Lemon Juice (freshly squeezed)
- 1 clove Garlic (minced very finely)
- 3-4 tablespoons Warm Water (to reach desired consistency)
Garnish & Serving
- 1/2 bunch Fresh Parsley (flat-leaf, roughly chopped)
- 2 pieces Lemons (cut into wedges)
- 1 teaspoon Sumac (for dusting)
👨🍳 Instructions
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1
Gently wash the sardines under cold running water. Ensure all scales are removed and the cavities are clean. Pat them very dry with paper towels; moisture is the enemy of crispiness.
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2
In a large mixing bowl, whisk together the crushed garlic, 2 tablespoons of olive oil, 2 tablespoons of lemon juice, cumin, coriander, Aleppo pepper, and a pinch of salt.
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3
Add the sardines to the bowl and toss gently with your hands to ensure every fish is coated inside and out. Let them marinate for 15-20 minutes at room temperature.
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4
While the fish marinates, prepare the Tarator sauce. In a small bowl, whisk the tahini and minced garlic. Slowly add lemon juice while whisking; the mixture will seize and thicken initially.
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5
Gradually whisk in warm water, one tablespoon at a time, until the sauce is smooth, creamy, and pourable. Season with a pinch of salt and set aside.
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6
In a shallow dish, combine the flour with 1 teaspoon of sea salt. Mix well.
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7
Heat about 1 inch of vegetable oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat. The oil is ready when a pinch of flour sizzles immediately upon contact (approx. 180°C/350°F).
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8
Dredge each sardine in the flour mixture, shaking off any excess. You want a very thin, even coating.
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9
Fry the sardines in batches to avoid overcrowding the pan, which lowers the oil temperature. Lay them into the oil carefully, moving away from you.
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10
Fry for 2-3 minutes per side until the skin is a deep golden brown and exceptionally crispy. The tails should become crunchy like chips.
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11
Use a slotted spoon to transfer the fried sardines to a plate lined with paper towels to drain any excess oil.
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12
Immediately sprinkle the hot fish with a little more sea salt and a dusting of sumac.
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13
Arrange the sardines on a large platter, garnish generously with fresh parsley and lemon wedges, and serve the Tarator sauce in a bowl on the side.
💡 Chef's Tips
Always use the freshest sardines possible; they should have bright eyes and smell like the sea, not 'fishy'. Do not marinate the fish in lemon juice for more than 30 minutes, or the acid will begin to 'cook' the delicate flesh and make it mushy. For the ultimate crunch, ensure the oil is hot enough before adding the fish; if the oil is too cool, the flour will absorb grease. If you prefer a thicker coating, you can dip the fish in a bit of milk before the flour, though the traditional Lebanese style is a light dusting. Leftover Tarator sauce is excellent as a dressing for roasted vegetables or as a dip for pita bread.
🍽️ Serving Suggestions
Serve with a side of Lebanese Vermicelli Rice or crispy batata harra (spicy potatoes). A crisp, cold Fattoush salad provides the perfect acidic contrast to the fried fish. Pair with an ice-cold glass of Arak (diluted with water and ice) for a truly authentic Lebanese experience. Warm pita bread is essential for scooping up the sardines and dipping into the Tarator sauce. Fresh radish slices and green onions on the side add a lovely peppery crunch to the meal.