Mix the yoghurt, garlic, chilli, lemon juice and coriander in a bowl, and season with cumin and a little salt and pepper. Cover and chill.
Drain the pilchards. Keep them whole.Season the flour with salt and pepper in a shallow dish. Lightly beat the egg in another shallow dish. Dip each pilchard into beaten egg, then coat with seasoned flour. Shallow fry in hot oil until crisp and golden brown, then drain on kitchen paper.
Arrange the crispy pilchards on a plate with lemon wedges for squeezing, and offer the yoghurt dip in a bowl.
* Crispy pilchards are also delicious with chips or mashed potato.
* Pilchards contain minerals, vitamins and trace elements which are essential for good health.
Recipe courtesy of Out of the Can by Lannice Snyman, reprinted with permission of Lucky Star.