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Salad with crumbed pilchards and garlic dressing


Salad with crumbed pilchards and garlic dressing

Ingredients 17
Servings 4
Time 45 mins

Ingredients

  • 120
    g
    x2 pilchards in oil
  • 125
    ml
    flour
  • Salt and freshly ground pepper
  • 250
    ml
    breadcrumbs
  • 30
    ml
    chopped garlic chives or French chives
  • 2
    eggs, whisked
  • Oil for deep-frying
  • 125
    ml
    plain full-cream yoghurt
  • 30
    ml
    mayonnaise
  • 2
    garlic cloves, chopped
  • 30
    ml
    olive oil
  • 15
    ml
    lemon juice
  • Salt
  • 120
    g
    rocket
  • 2
    avocados, cut into chunks
  • Pecorino cheese shavings (optional)
  • Lemon wedges
 

Method

 

PILCHARDS

Drain the pilchards.

Season the flour well with salt and freshly ground pepper and carefully roll the pilchards in the seasoned flour to coat.

Mix the breadcrumbs and chopped garlic chives or French chives well.

Dip each pilchard in the egg, then roll in the breadcrumbs.

Be careful, as pilchards break easily.

Heat the oil in a deep frying pan.

Deep-fry the pilchards in batches until golden brown and crispy.

Drain on paper towels.

DRESSING

Mix yoghurt, mayonnaise, garlic, oil and lemon juice well and season with salt.

SALAD

Put the rocket in a large salad bowl and add the avocado and pilchards.

Top with pecorino shavings (if using), then drizzle the dressing over and serve with lemon wedges.

 

 

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2019-09-16 13:56
 
 
 
 
 
 
 
 
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