Fried Anchovies (Ikan Bilis)

Fried Anchovies (Ikan Bilis)

Crisp-fried dried anchovies with a salty crunch, ready in minutes for snacking or garnish.

Total 25 min Makes 4 servings Calories 210/serving

Dietary

Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal

Allergens

Fish

Dried ikan bilis are shallow-fried until golden and crackly, then drained and lightly salted for a savory snack common across Malaysian and Indonesian kitchens. They're eaten on their own with a squeeze of lime, tossed into nasi lemak sambal, or scattered over rice and salads for crunch. The key is drying the anchovies thoroughly and frying in small batches so they crisp evenly without burning.

Ingredients

  • 2 cups dried anchovies (ikan bilis), heads removed if desired
  • 1 cups vegetable oil, for frying
  • 1/2 teaspoon salt, plus more to taste
  • 1 lime, cut into wedges, for serving

Method

  1. Rinse the dried anchovies briefly under cool water to remove excess dust and salt, then spread them on a clean kitchen towel or paper towels.

  2. Pat the anchovies completely dry and let them air-dry for 10 minutes; moisture causes oil to splatter and prevents crisping.

  3. Heat the vegetable oil in a 9-inch skillet over medium heat until it reaches about 325°F, shimmering but not smoking.

  4. Add the anchovies in small batches, spreading them in a single layer, and fry for 2 to 3 minutes, stirring gently, until golden and crisp.

  5. Lift the fried anchovies out with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.

  6. Repeat frying in batches with the remaining anchovies, allowing the oil to return to temperature between batches.

  7. While still warm, sprinkle the fried anchovies with salt and toss gently to coat evenly.

  8. Let cool for 5 minutes to fully crisp before serving with lime wedges on the side.

Rate this recipe

★ 4.0 (1)

Fried Anchovies (Ikan Bilis)

Dried ikan bilis are shallow-fried until golden and crackly, then drained and lightly salted for a savory snack common across Malaysian and Indonesian kitchens. They're eaten on their own with a squeeze of lime, tossed into nasi lemak sambal, or scattered over rice and salads for crunch. The key is drying the anchovies thoroughly and frying in small batches so they crisp evenly without burning.

25 min 4 servings 210 cal

Ingredients

  • 2 cups dried anchovies (ikan bilis), heads removed if desired
  • 1 cups vegetable oil, for frying
  • 1/2 teaspoon salt, plus more to taste
  • 1 lime, cut into wedges, for serving

Method

  1. 1

    Rinse the dried anchovies briefly under cool water to remove excess dust and salt, then spread them on a clean kitchen towel or paper towels.

  2. 2

    Pat the anchovies completely dry and let them air-dry for 10 minutes; moisture causes oil to splatter and prevents crisping.

  3. 3

    Heat the vegetable oil in a 9-inch skillet over medium heat until it reaches about 325°F, shimmering but not smoking.

  4. 4

    Add the anchovies in small batches, spreading them in a single layer, and fry for 2 to 3 minutes, stirring gently, until golden and crisp.

  5. 5

    Lift the fried anchovies out with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.

  6. 6

    Repeat frying in batches with the remaining anchovies, allowing the oil to return to temperature between batches.

  7. 7

    While still warm, sprinkle the fried anchovies with salt and toss gently to coat evenly.

  8. 8

    Let cool for 5 minutes to fully crisp before serving with lime wedges on the side.