Crispy pilchards with yoghurt dip

Recipe from: 20 November 2014
recipes, seafood, fish, pilchards, recipes

Ingredients 14
Servings 6
Time 00:15

Ingredients

  • YOGHURT DIP:
  • 1
    cup
    thick, plain yoghurt
  • 1
    garlic clove, crushed
  • 1/2
    green chilli, sliced, seeded and very finely chopped
  • juice of ½ lemon
  • 4
    Tbs
    chopped coriander
  • 1/2
    tsp
    ground cumin
  • salt and ground black pepper
  • CRISPY PILCHARDS:
  • 400
    g
    can pilchards in tomato
  • 1/2
    cup
    cake flour
  • 1
    egg
  • oil
  • lemon wedges for squeezing
 

Method

00:10
 

Yoghurt dip 
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.

Crispy Pilchards 
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.

 

Read more on: fry  |  recipe  |  lucky star  |  seafood
 

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