Sardine Fritters

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Mar. 08, 2011


Sardine fillet 12
Plain flour 4 Tablespoon
Egg 1 , blended with 2 tablespoons milk
Milk 2 Tablespoon
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.

Recipe Summary

Difficulty Level: Easy
Cook Time: 5 Minutes
Ready In: 5 Minutes
Servings: 12