1. Drain pilchards from hot sauce and set sauce aside (option can mix into the sweet chilli sauce to add more heat).
2. Makeup 3 bowls: 1 bowl of seasoned flour, 1 bowl of beaten eggs, 1 bowl of breadcrumbs and coconut mixture.
3. One by one, coat each pilchard in the flour bowl, then the egg bowl and finally the breadcrumb mixture.
4. Double crumb for an extra crunchy coating by repeating the egg and breadcrumb step (do not repeat the flour step).
5. Fry in a saucepan of hot oil.
6. Serve with sweet chilli sauce and French fries.