Pan Fried Sardines with Umeboshi and Shiso leaves

• 6 small Sardines
• 6 Shiso leaves
• 2 Umeboshi
• 1 dash Salt and pepper
• 1 Plain flour
• 1 Beaten egg
• 1 Panko
• 3 tbsp Oil

1. Break off the heads by hand, and remove the innards.
2. Butterfly the sardines by hand, and remove the backbones.
3. Alternately you can cut off the heads, and remove the innards using a knife.
4. Season evenly with salt and pepper.
5. Remove the pits from the umeboshi, and mince with a knife to make a paste.
6. Place the shiso leaves on top of the sardines.
7. Spread the Step 2 umeboshi paste on top.
8. Fold in half.
9. Coat with first with flour, then the beaten egg, and finish with the panko.
10. Pour oil into a frying pan, and fry both sides until golden brown.

sardines, leaves, salt, flour, egg, oil

Taken from cookpad.com/us/recipes/151569-pan-fried-sardines-with-umeboshi-and-shiso-leaves (may not work)