About this recipe: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!
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
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Method Prep:5min › Ready in:5min
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.
Use the chermoula to marinate fish for 15 to 60 minutes before dusting in flour and frying.