Crispy Fried Pilchards With Salad


400g can Lucky Star Pilchards in Tomato
½ cup cake flour
salt and ground black pepper
1 egg
oil for frying
mixed lettuce leaves
4 tomatoes, sliced into quarters

Salad Dressing
½ cup oil
2 tablespoons vinegar
½ teaspoon mustard powder


Drain the pilchards; keep the sauce
Season the flour with salt and pepper in a shallow dish
Lightly beat the egg in another shallow dish. Dip each pilchard into beaten egg, then coat with flour
Shallow fry quickly in hot oil until crisp and golden brown, then drain on kitchen paper
Arrange the lettuce leaves and tomato on a large plate, or on individual plates
Arrange the pilchards alongside the salad and drizzle with a little of the sauce from the can of pilchards
TO MAKE THE SALAD DRESSING: whisk together all the ingredients in a small jug with a fork
Pour the dressing over the salad, or serve separately