Pilchard in a hole

By Drum Digital
02 October 2012

Preparation time: 30 min

Cooking time: 35 min

Serves: 6

250 ml (1 c) flour

6 drops fish sauce

4 eggs

250 ml (1 c) milk

30 ml (2 T) fresh coriander

5 ml (1 t) fresh dill

410 g (1 can) pilchards in water

30 ml (2 T) butter

soy sauce and honey, mixed

  1. Preheat the oven to 180 °C. Sift flour in a bowl. Make a well in the centre of the flour and crack in eggs and pour in fish sauce. Using a wooden spoon gradually beat the eggs and fish sauce into the flour, then slowly beat in the milk until the batter is creamy and slightly thick.
  2. Stir in the coriander and dill, cover and leave to stand in the fridge for 30 minutes. Brush the pilchards with butter and set aside.
  3. Place the leftover butter into a pan and heat in the oven for 5 minutes or until the butter is hot.
  4. Add the pilchards to the hot pan and pour in the batter. Immediately return the pan to the oven and cook for 30 minutes or until golden brown. Serve with the drizzled soy sauce and honey mixture.

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