Sunday, 17 June 2012

Cucur Ikan Bilis (Anchovy fritters)

These fritters are the savoury cousin of cekodok and are often traditionally done with more effort than what I have got listed here. I skipped the grated vegetables for a simpler version that is just as tasty and can be prepared in less than ten minutes. So jot this down for when you need a quick hunger fix!


1 cup of flour
Just over ½ cup water
½ teaspoon salt
1 red bird’s eye chilli (optional), de-seeded and chopped. Alternately, use regular red chilli or a ½ teaspoon chilli powder
1 spring onion, chopped
1 tablespoon of ikan bilis or small dried anchovies
Oil for deep or shallow frying

Anchovies, chopped chillies, spring onions and salt in the batter.

To prepare the batter quicker, use scissors to cut the chilli and spring onion. Whisk the water and flour together until it forms a smooth batter. Add all other ingredients to the batter and mix well. Heat some oil for frying in a pan on medium high heat.

Gently drop a spoonful of batter at a time into the oil and fry the fritters on both sides until golden; it should only take a minute or two on each side. Remove from heat and drain off excess oil with kitchen roll. Cucur ikan bilis is best served with chilli sauce or ketchup.

Tip: The batter keeps for a couple of days, so any extra mixture can be saved for another day.

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