These crispy ikan bilis (anchovies) make a great snack on their own and can be used as a savoury topping for many Chinese dishes. If you can’t use them up, pulse them in an electric grinder to make ikan bilis powder which is a great seasoning powder and condiment.
The typical way of making crispy ikan bilis is by deep-frying them in hot oil, but nowadays I avoided deep-frying unless there is absolutely no other way of substitution. The oven-baked version is oil-free and healthier, and I don’t have to worry about oil splatters as well. Bottle them in air-tight containers and store in a cool, dry place.
Crispy Baked Anchovies (Step-by-Step Photos)
Get the printable recipe with quantity measurements & oven temperatures on page 2
First, rinse the ikan bilis (anchovies) in a few changes of water depending on the saltiness of your ikan bilis (typically I recommend two changes of water; however, do not over-rinse or the ikan bilis may taste bland).
Ikan bilis come in vary degrees of saltiness depending on the type you buy and as a general guide, I recommend rinsing them in two changes of water before use; but if your ikan bilis is the extra-salty variety, you may need another 1-2 rinses. At the same time, do not over-rinse the ikan bilis or they will taste bland.
Serves: 200 grams (per oven tray)
Prep Time: 10 mins
Total Time: 30 mins