Deep Fried Anchovies (’Ikan Bilis’)
May 28, 2008 – 5:31 pm by wiffy
I never thought there will come a day where I deep fried my own anchovies … the grease (versus the glitz), the violent spluttering oil (I exaggerate, I’m using a deep fryer as a shield) and oh … the satisfaction of it all.
Anchovies, better known as Ikan Bilis in my part of the world (Singapore) & South East Asia, they are little silver, salt-water fish that is versatile in cooking. In Singapore, the ones we bought from grocery stores and supermarkets are dried, preserved in salt and then deep fried at home. You commonly see it served with Nasi Lemak. There are just so many ways you can use it - stir fry with sambal to make a snack, add to soups for that extra oomph & flavour, stir fry with vegetables (like this), or just toss in your salads for the crunchy feel.
So why am I risking life and glamorous image (in my dreams) to make this? Psst… I’m using it as a ’secret ingredient’ for this one dish … which is perfected after using the anchovies, which I won’t be featuring here yet (but will be coming soon). So, enough of useless blabbering … and on to the more useful information … which is …
How to Prepare
Wash the anchovies till the water is clean, drain water and refrigerate for an hour (so that there is no more moisture & the oil won’t splat, splat, splutter when you’re deep frying them). Then deep fry in medium high heat (about 180C) for about 5 minutes, or until they turn crispy & brown. Drain the oil and wait for the anchovies to cool down. Store in an airtight container in a non-humid place (like the fridge).
Bottled Deep-fried Anchovies (’Ikan Bilis’)
This is my entry for Weekend Herb Blogging, hosted this week by Wandering Chopsticks. If my dinner look as delicious as Wandering C’s, I’m very sure my chopsticks will not wander very far from the food!
UPDATE (4 JUN)::
Just realised that my recipe do not contain any herbs, so why did I submit it to Weekend Herb Blogging for? *slaps forehead* 
What can I say, I’m a noob cook! 
Sorry about this, Kalyn! 
Share the good food
Tags: anchovies, Deep Frying, ikan bilis, Snacks
Posted in Blog Events, Deep Frying, Fish, Recipes, WHB
15 Responses to “Deep Fried Anchovies (’Ikan Bilis’)”
You even make your own ikan bilis *salute*
Can’t think of where else to use fried ikan bilies except in nasi lemak. Come to think of it, I think can sprinkle over pan mian. My memory of fried ikan bilis is with sugar and peanuts.
By tigerfish on May 28, 2008
Wow, your own anchovies! It sounds really good
Yes, thank you, I instaled plug in for emoticons.. . now I’m in a process of drawing my own ones to replace default images
By Coffee and Vanilla on May 28, 2008
I had to fry my own ikan bilis when I moved to UK
It’s messy but soooo satisfying to have a jar in the fridge, heh. The husband loves snacking on them :p (tsk, tsk)
By Nilmandra on May 28, 2008
My memory is the same as tigerfish, with peanuts and sugar. It’s so addictive!
Eager to know the secret ingredient.
By didally on May 28, 2008
I have never had deep fried anchovies but they sound really good!
By Kevin on May 29, 2008
I’m guessing nasi lemak too. Unless you’re serving them as a sidedish with Korean barbecue, which is the other way I know of eating fried anchovies. I can’t believe you made your own! All that oily splatter! But they look wonderful.
Thanks for the submission!
By Wandering Chopsticks on May 29, 2008
They are not easy to make I must say…I mean to be perfect!
By Rasa Malaysia on May 30, 2008
I love to snack on ikan bilis too but I use those without the head cos my doctor said the head is high on cholesterol
Sometimes, dry-fry them and pounded into powder for my kids to add into their porridge. Yummy.
Great photos as usual!
By WokkingMum on May 31, 2008
When I first was served these in a Korean restaurant, I thought they were paper clips.
Nicely done, Wiffy. Great photos!
By Susan on Jun 1, 2008
Hi Wiffy,
Just a short note to let you know that you have been nominated to IFP (Inspiring Food Photography poll) that takes place on my blog during the whole June.
http://www.coffeeandvanilla.com/?p=2344
Have a nice day, Margot
By Coffee and Vanilla on Jun 1, 2008
tigerfish:: Woah, almost forgotten about fried ikan bilis with sugar and peanuts, really brings back memories.
Nilmandra:: I love snacking on them too. Which I suppose is super unhealthy because they are so salty, hiak hiak.
didally, kevin, RM:: Thanks!
WC:: Thanks for hosting WHB. Can’t wait to see the roundup
WokkingMum: Oh the head is high on cholesterol? Thanks for letting me know! I will go chinatown get the headless type which are also less salty, the ones I got this time round is pretty low grade and overly salty.
Susan:: paper clips? Hehe that’s a cute thought. Thank you girl
margot:: Thank you sooo much for your nomination! Wow you are drawing your own emoticons? Are u a graphic designer? I look forward to seeing the new smilies on your site ^^
By wiffy on Jun 2, 2008
hehe. I didn’t catch it when I was compiling the list either. But wait, you fried the anchovies. Your oil is a plant derivative so it still counts.
By Wandering Chopsticks on Jun 11, 2008
ha ha ha wc, thanks for your words,& ah … I like the way you think, heh…
By wiffy on Jun 11, 2008