|Plain flour||4 Tablespoon|
|Egg||1 , blended with 2 tablespoons milk|
|Dried breadcrumbs||4 Ounce (125 Gram)|
|Oil||1⁄2 Cup (8 tbs) (For Cooking)|
|Butter||4 Ounce, softened (125 Gram)|
|Finely chopped fresh mint||3 Tablespoon|
|Spring onions||2 , finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Freshly ground black pepper||To Taste|
|Chopped red chili||1⁄4 Teaspoon|
1. Coat sardines in flour, dip in egg mixture, then coat with breadcrumbs.
2. To make minted chili butter, place butter, mint, spring onions, garlic, pepper and chili in a bowl (a) and mix well. Place butter on a piece of plastic food wrap (b) and roll into a log shape (c). Refrigerate until required (d).
3. Heat oil and one-third minted chili butter in a large frying pan and cook sardines for 1-2 minutes each side or until golden.