Charmola Sardines

Ingredients

• 0,5 tsp Ground black pepper (to taste)
• 1 tsp Turmeric powder
• 1 tsp Sweet paprika
• 0,5 tsp Ground ginger
• 1 tsp Ground cumin
• 0,5 tsp Salt (or to taste)
• 2 tbsp Fresh chopped cilantro (well chopped)
• 1 tsp Fresh chopped parsley (optional)
• 4 Garlic cloves (crushed or finely chopped)
• 2 tbsp Lemon juice (small lemon)
• 3 tbsp Extra virgin olive oil (for the charmola sauce)
• 1 tbsp Red wine vinegar
• 200 g All-purpose flour (to coat the sardines)
• 1 kg Fresh sardines (Mediterranean) (heads removed, gutted, central spine removed)
• 200 g Cherry tomatoes (cut in half)
• 1 small Cucumber (thinly sliced)
• 0,5 Red onion (thinly sliced)
• 50 g Pitted black olives
• 2 tbsp Harissa or spicy ketchup (for serving)

Instructions

1. Prepare the charmola sauce

   In a bowl, mix the pepper, turmeric, paprika, ginger, cumin and salt. Add the chopped cilantro, parsley (optional), crushed garlic, lemon juice, olive oil and vinegar. Whisk well until a homogeneous sauce is obtained.

   Time: PT5M

2. Clean the sardines

   Remove the head, gut the fish and remove the central spine from each sardine. Rinse quickly with cold water and pat dry on paper towels.

   Time: PT8M

3. Prepare the flour

   Pour the flour into a flat plate and spread it into an even layer.

   Time: PT1M

4. Heat the oil

   Heat 2 to 3 cm of olive oil in the pan over medium‑high heat until it reaches about 180 °C (or when a small drop of flour sizzles immediately).

   Time: PT4M

   Temperature: 180°C

5. Coat the sardines

   Dredge each sardine in the flour, lightly tap to remove excess, then immediately place them in the hot oil.

   Time: PT2M

6. Fry the sardines

   Fry the sardines 3‑4 minutes on each side until golden and crispy. Flip halfway through with tongs.

   Time: PT8M

   Temperature: 180°C

7. Drain

   Remove the sardines with tongs and place them on paper towels to eliminate excess oil.

   Time: PT2M

8. Assemble and serve

   Arrange the sardines on a plate, drizzle with charmola sauce, add the small salad of tomatoes, cucumber, onion and olives, then drizzle with a splash of lemon. Serve with harissa or spicy ketchup to taste, in a sandwich or as is.

   Time: PT3M

Nutrition Facts

Calories

280

Protein

20 g

Carbohydrates

5 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Ground black pepper: Espelette pepper
• Instead of Turmeric powder: powdered saffron (milder)
• Instead of Sweet paprika: pimentón
• Instead of Ground ginger: fresh grated ginger (1 cm)
• Instead of Ground cumin: ground coriander
• Instead of Salt: sea salt
• Instead of Fresh chopped cilantro: flat-leaf parsley
• Instead of Fresh chopped parsley: cilantro
• Instead of Garlic cloves: garlic powder (1 tsp)
• Instead of Lemon juice: apple cider vinegar (1 tbsp)
• Instead of Extra virgin olive oil: rapeseed oil
• Instead of Red wine vinegar: apple cider vinegar
• Instead of All-purpose flour: whole wheat flour
• Instead of Fresh sardines (Mediterranean): filleted sardines
• Instead of Cherry tomatoes: regular diced tomatoes
• Instead of Cucumber: raw zucchini
• Instead of Red onion: shallot
• Instead of Pitted black olives: green olives
• Instead of Harissa or spicy ketchup: hot sauce

Equipment Needed

• Bowl
• Kitchen knife
• Cutting board
• Measuring spoon
• Deep frying pan or pot
• Paper towel
• Kitchen tongs
• Kitchen thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Thorough cleaning of sardines (remove head, guts and central spine).
• Heat the oil to the correct temperature (≈180 °C) before immersing the sardines.
• Do not overcrowd the pan to maintain frying temperature.

Chef Tips from the Video

• Add a pinch of Espelette pepper to the charmola sauce for extra heat.
• Serve with lightly toasted pita bread for a texture contrast.
• A splash of apple cider vinegar in the sauce adds a slight extra acidity.

Troubleshooting

Storage

Refrigerator: Store cooked sardines in an airtight container for up to 2 days.

Freezer: Can be frozen up to 1 month, well wrapped in cling film then a freezer bag.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the charmola sauce the day before and keep it refrigerated.
• Clean the sardines ahead of time, dry them and keep them chilled until cooking.