For the Charmoula

For the Sardines

Make the charmoula: Combine ingredients in a food processor; purée until smooth and set aside.
Stuff the sardines: Using fingers, splay sardine open. Pinch spine and pull towards tail; snap off just above tail and discard. Spread about ¹⁄₂ tbsp. charmoula along the inside of half the sardines; top with remaining sardines and secure with toothpicks. Transfer sardines to a plate; chill 20 minutes.
Fry the sardines: Heat oil in a 12” skillet over medium-high heat. Whisk semolina, cumin, and paprika in a shallow bowl; place eggs in a separate bowl. Working in batches and holding sardine tails, dip in egg, then semolina; fry, flipping once, until golden and crisp. Using a slotted spoon, transfer sardines to paper towels to drain; season with salt and serve with lemon wedges.