Crispy pilchards with yoghurt dip

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

Ingredients 14
Servings 1
Minutes 00:15


Serving Change
  • 1
    thick, plain yoghurt
  • 1
    garlic clove, crushed
  • 1/2
    green chilli, sliced, seeded and very finely chopped
  • juice of ½ lemon
  • 4
    chopped coriander
  • 1/2
    ground cumin
  • salt and ground black pepper
  • 400
    can pilchards in tomato
  • 1/2
    cake flour
  • 1
  • oil
  • lemon wedges for squeezing



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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