Easy chermoula

    Chermoula is a marinade often used in Maghreb countries to marinate sardines, whiting or any other fish that lends itself well to frying. The marinade is prepared in a mortar, the fish are marinated for 15 minutes to 1 hour, then rolled in flour and fried. The result is ridiculously delicious!


    1 person made this

    Ingredients
    Makes: 100 ml marinade, approximately

    • 1 head garlic, peeled
    • 1 small red chilli, seeded
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon chopped fresh coriander
    • 1 teaspoon ground cumin
    • 1 teaspoon paprika
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon salt
    • 2 tablespoons lemon juice
    • 2 tablespoons olive oil

    Method
    Prep:5min  ›  Ready in:5min 

    1. In a mortar and pestle, combine the garlic, chilli, parsley, coriander, cumin, paprika, black pepper, salt and lemon juice. Grind all the ingredients to a paste, then add the olive oil and mix well.
    2. Use the chermoula to marinate fish for 15 to 60 minutes before dusting in flour and frying.

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