Flatten out each sardine and sprinkle the inside of each with a little lemon juice. To make the chermoula stuffing mix, combine all the ingredients well - including salt to taste. To make the stuffed fish, place one open sardine, skin side down on the work surface, spread with 2-3 teaspoons of chermoula stuffing mixture over the fish, leave for half an hour to an hour before cooking. Roll up the fish and secure with cocktail sticks. Just before frying, dredge the sardines with chermoula seasoned flour and deep fry in hot oil until crisp and golden. Drain and serve immediately with segments of lemon and tomato. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (364g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1004 (56%)|
|Amt Per Serving||% DV|
|Total Fat 111.5g||149 %|
|Saturated Fat 7.1g||36 %|
|Monounsaturated Fat 16g|
|Polyunsanturated Fat 82.3g|
|Cholesterol 0mg||0 %|
|Sodium 322.6mg||11 %|
|Potassium 289.1mg||8 %|
|Total Carbohydrate 173.3g||51 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 167.1g|
|Protein 23.4g||33 %|
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Calories per serving: 1789
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