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