Sardine Fritters

Italian.Chef's picture

Mar. 15, 2011


Sardine fillets 12
Plain flour 4 Tablespoon
Egg 1 , blended
Milk 2 Tablespoon
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.

Recipe Summary

Difficulty Level: Easy
Servings: 4