Sardines in the Algerian Manner

• 2 pounds fresh sardines
• 3 teaspoons ground cumin
• 2 or 3 cloves garlic, crushed
• 1/2 teaspoon ground chili pepper
• Salt
• 2 eggs, beaten
• Flour or fine dry breadcrumbs
• Olive oil for deep-frying

1. Wash and scale the sardines and remove heads and tails.
2. Slit them open down one side only, and remove their backbones.
3. Dip the sardines, open side down, in a mixture of ground cumin, garlic, ground chili pepper, and salt.
4. Stick the sardines together in pairs, open sides together, trapping the seasonings between them.
5. Dip the pairs in beaten egg, then in flour or breadcrumbs.
6. Deep-fry in hot oil, being very careful not to let the pairs separate.
7. Drain on paper towels and serve hot.
8. For a Moroccan version with a mashed-potato stuffing: mash 1 pound boiled potatoes and mix with 1/2 cup chopped flat-leaf parsley, 1/2 cup chopped cilantro, and 3 beaten eggs.
9. Add salt and pepper, 1 teaspoon cumin or 1 teaspoon cinnamon, 1 teaspoon paprika, and a pinch of chili pepper.
10. Take a lump the size of a small egg.
11. Roll it into a long oblong and press between 2 sardines.
12. Dip in flour and deep-fry quickly in hot oil, then drain on paper towels.

fresh sardines, ground cumin, garlic, ground chili pepper, salt, eggs, flour, olive oil

Taken from www.epicurious.com/recipes/food/views/sardines-in-the-algerian-manner-373352 (may not work)