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Deep Fried Anchovies (‘Ikan Bilis’)
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. Add some garlic cloves in the deep frying for extra aroma. 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* :x
What can I say, I’m a noob cook! :oops:
Sorry about this, Kalyn! :(
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{ 16 comments… read them below or add one }
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.
Wow, your own anchovies! It sounds really good :P
Yes, thank you, I instaled plug in for emoticons.. . now I’m in a process of drawing my own ones to replace default images :lol:
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)
My memory is the same as tigerfish, with peanuts and sugar. It’s so addictive!
Eager to know the secret ingredient. :o
I have never had deep fried anchovies but they sound really good!
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!
They are not easy to make I must say…I mean to be perfect!
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 :o
Sometimes, dry-fry them and pounded into powder for my kids to add into their porridge. Yummy.
Great photos as usual!
When I first was served these in a Korean restaurant, I thought they were paper clips.
Nicely done, Wiffy. Great photos!
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
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 ^^
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. :)
ha ha ha wc, thanks for your words,& ah … I like the way you think, heh… :up: :wink:
Try microwaving them instead for a healthier version ;-)
http://blessedhomemaker.blogspot.com/2009/05/crispy-anchovies-microwave.html
Hi, do you have any idea where can i buy nice & crisy Fried Ikan Bilis? I always had not enough when i am having my Ban Mien.
Hi Hakone, you mean those already deep fried? I think wee brother otah sells deep fried ikan bilis. I’ve seen some popular ban mien stalls selling a container of their fried ikan bilis but off hand, I can’t remember which stalls.
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