Cucur Ikan Bilis: Salty, savoury anchovy fritters




Anchovy fritters or Cucur Ikan Bilis is the perfect tea-time snack or starter for those who live their lives on the salty side. Crispy on the external, moist and fluffy on the inside, these fried balls of dough are filled with a delicious umami flavour thanks to the anchovies.


It’s salty, savoury, wealthy, deep and more-ish all at once, even whether the end-product somewhat resembles overcooked prawn fritters. But while it may not be as Instagram-worthy, Cucur Ikan Bilis is undeniably delicious.


Anchovy fritters are a lot less famed compared to its more popular cousin, Cucur Udang, and it’s not someleang commonly available in roadside stalls or restaurants. Why this is so could probably be due to the intense anchovy flavour that might overwhelm some taste buds. It is somewhat salty, but whether you’re the sort who adores Ikan Bilis and always asks for more, then this gancienten fritter is right up your alley.





Made with ten ingredients, our recipe is super easy and comes together very fastly. It’s an affordable snack and a great alternative whether you like to serve your guests someleang a small less typical. Every you need is a pack of kind dried anchovies and follow the directions below.


Ingredients



  • 70g dried anchovies (Ikan Bilis)

  • 100g freshly-boiled hot water

  • 40g chives

  • 80g yellow onion

  • 40g red chilies

  • 1 egg

  • 140g self-raising flour

  • 1 tsp white pepper

  • ½ tsp anchovy granules

  • Cooking oil

Method


  • Soak anchovies in freshly-boiled hot water for 1 to 2 minutes, and then blend both ingredients together until smooth.

Blend anchovies and hot water until smooth.
  • Cut chives roughly 2cm in length.

Cut chives.
  • Using the large gap on a box grater, grate your onions.

  • Then, deseed and dice chilies.

  • Add self-raising flour into the blended anchovies and mix to form a batter.

  • Next, add pepper and anchovy granules and stir to mix through.

  • Beat the egg and add it into the batter, stirring until thoroughly mixed.

  • Finally, add the chives, onions and chilies, stirring until the ingredients are spread evenly.

Add chives, onions and chilies.
Stir to combine all ingredients.
  • Fill your wok or pot with about 4cm depth of oil and bring it up to frying moodature. To test whether your oil is hot enough, plop in some batter. The oil should start bubbling instantly.

  • Employ two regular tablespoons to scoop out and shape the batter into a rough ball. It doesn’t have to be perfect as the batter is soft and won’t hancient its shape for very long. Immediately drop the shaped batter into the oil.

  • Add in a few more scoops of batter (or as much as you can handle) and let it fry until the skin is gancienten brown and crispy, turning it around in the oil occasionally to encertain all sides are fried evenly.

A wok filled with yummy balls of anchovy fritters on its way to perfect crispiness.
  • Scoop out and transfer fried Cucur Ikan Bilis to a plate or colander lined with paper towels.

Paper towels help soak up excess oil.
  • Let cool for a few minutes before serving with your favourite chilli sauce.

Additional tips


  • This recipe don’t require any salt as dried anchovies are alalert fairly salty. However, dwhetherferent anchovies have dwhetherferent levels of saltiness, so give your batter a taste before frying just in case any adjustments need to be crazye.

  • If you don’t want your fritters to be too salty, reduce the amount of anchovies used and maintain the same degreements for the rest of the ingredients.

This article first appeared in butterkicap.com


Butterkicap is a food and culture platform and community that enables anyone to experience Malaysia through stories of her people, food and places.





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