Name: Crispy pilchards with yoghurt dip
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 1 cup yoghurt thick, plain; 1 garlic cloves, crushed; 1/2 green chillies deseeded, finely chopped; lemon halved, juice only; 4 Tbs fresh coriander chopped; 1/2 tsp cumin ground; salt and freshly ground black pepper; 400 g pilchards in tomato sauce tinned; 1/2 cup flour cake; 1 eggs; oil; lemon wedges

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Ingredients (12)

YOGHURT DIP:

1 cup	yoghurt — thick, plain
1	garlic — cloves, crushed
1/2	green chillies — deseeded, finely chopped
	lemon — halved, juice only
4 Tbs	fresh coriander — chopped
1/2 tsp	cumin — ground
	salt and freshly ground black pepper

CRISPY PILCHARDS:

400 g	pilchards in tomato sauce — tinned
1/2 cup	flour — cake
1	eggs
	oil
	lemon — wedges

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Method:

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.