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Fried pilchards

Ingredients 6
Servings 3


  • 425
    pilchards in tomato sauce
  • 140
    cake flour
  • 5
  • black pepper to taste
  • 2
    eggs, whisked
  • oil for frying


Drain the pilchards and halve them. Do not remove the bones. Combine the cake flour, salt and black pepper, and place on a plate. Dip each pilchard half in the whisked eggs and then in the seasoned cake flour. Fry in heated oil till golden brown. Serve with tartare sauce and a salad. Serves 3-4.

Read more on: fish/seafood  |  deep-fry

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