Sardine Fritters with Minted Chili Butter*

• 12 fresh sardine fillets
• 4tbsps plain flour
• 1 egg, blended with 2 tbsps milk
• 125g/4oz dried breadcrumbs
• 1/2 cup butter, softened
• 3tbsps  finely chopped fresh mint
• 2 spring onions, finely chopped
• 1 clove garlic, crushed
• freshly ground black pepper
• 1/4 tsp chopped red chili

1. Coat sardines with flour
2. Dip in egg mixture
3. Coat with breadcrumbs

To make Minted Chili Butter:

1. Place butter, mint, onions, garlic, pepper and chili in a bowl
2. Mix well
3. Place butter on a piece of plastic wrap and roll into log shape
4. Refrigerate until needed

To make Fritters:

1. Heat oil and 1/3 of the minted chili butter in a large frying pan
2. Cook sardines 1-2 minutes per side or until golden
3. Serve sardines topped with a slice of the minted chili butter