Anchovies, referred to as dilis in the Philippines, are small salt-water fish found in the Atlantic, Indian, and Pacific Oceans as well as in the Black and Mediterranean Seas. The traditional recipe for fried dilis is said to have originated in the Philippines, where the fish is abundant. Typically cured in a brine, this process gives the fish a strong, salty taste. Anchovies are mostly used in small quantities in dishes such as salads, sauces, and meat recipes, as well as being a key ingredient in Caesar dressing and Worcestershire sauce. They also are enjoyed as a pizza topping.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Preheat the oil to 350°F in a deep-fryer or large, heavy saucepan.
- Combine the cornstarch, sugar, and salt in a bowl.
- Mix together the vinegar and hot sauce in a separate bowl and add the anchovies, mixing until they are coated.
- Dip the coated anchovies in the cornstarch mixture, shaking to remove any excess.
- Place the battered anchovies into the hot oil and fry for about 5 minutes or until golden and crisp. To avoid overcrowding the fryer, the anchovies may need to be fried in batches.
- Remove the anchovies from the oil and place them on paper towel to remove excess oil.
- Serve immediately.
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