Ukoy na Dilis

Ukoy na Dilis, at times you would most likely think twice when you see a dilis at the fish market especially when it is being offered at a bargain. How would you cook the fish beside paksiw na dilis or kinilaw should you find them fresh? Certainly dilis are delectable fish and it is one my favorites, I do love kinilaw na dilis. One of the alternative way of cooking the fish is fritter or crispy ukoy. The recipe is nothing new I have used the same batter mixture from my shrimp ukoy. Ukoy should be crispy from the outside, succulent and soft in the inside. To get the best result use generous amount of oil in frying. Who could resist a freshly fried ukoy deep in spicy hot vinegar? Here is how I cooked it.

Ingredients:

1/2 kilo dilis, anchovy
2-3 stalks spring onion, chopped
1/2 cup flour
1 1/2 cup cornstarch
1 teaspoons baking powder
1 piece medium size egg, beaten
salt and pepper
cooking oil

Cooking procedure:

In a bowl mix flour and cornstarch, dash of salt and pepper. Blend in the beaten egg and 1 1/2 cups of water until a smooth batter is produced. Add in fish and spring onion mix thoroughly. Heat about 2-3 cups of oil in a wok. Using a soup ladle scoop about 1/3 cup of the fish batter mixture and pour into the heated oil.

Fry one scoop at a time flip once the bottom turns to golden brown. Fry until crispy and golden brown. Remove from wok and drain on a paper towel. Serve with vinegar, crushed garlic, salt and pepper dipping sauce.

See other related ukoy recipe.

Ukoy, Shrimp Fritter