Ukoy na Dilis Recipe

Ukoy na Dilis, a fish cake made from fresh anchovies, is a beautiful dish. They are delicious as an appetizer or main course.

Ukoy na Dilis Recipe

This ukoy-na-dilis is third on our list. The previous two recipes use shrimp and a variety of vegetables. Here, however, the star ingredient is anchovies.

This fish fritter recipe is an affordable option for your whole family. It doesn’t compromise on flavor or nutrition. It is easy to prepare with inexpensive ingredients and is delicious.

Ingredient Notes

Anchovies, known locally as dilis, are small forage fish used in condiments like Caesar dressing or Worcestershire sauce. In Southeast Asian countries, they are often deep-fried and used as side dishes or snacks.
Egg – acts as glue and binds ingredients together.
Cornstarch, flour – using part cornstarch prevents gluten formation for a lighter texture and crispier texture
Fish sauce –Adds savory flavor
Spring onions and Shallots- for color, texture, and a touch more freshness
Salt and pepper-enhances taste and add zing
Water- Use ice-cold for a crispy, light batter
Oil – Use a neutral-tasting and heat-stable oil like avocado, peanuts, grapeseed, or safflower

Cleaning Dilis

While I take the time to clean smelt fish before deep frying them, anchovies are too small to taste bitter. Have you ever tried to clean a hundred of these fish? It’s impossible!

Ukoy na Dilis

Don’t over-stir batter to prevent gluten from forming; some lumps are okay.
For the coating to stick better, drain the fish and dry it with paper towels.
To get the best crunch, add enough oil to submerge the smelt. Heat 350 F to 325 F. Fritters will not cook properly if they are too low. They will absorb more grease.
To prevent the oil from vaporizing, do not crowd the pan. Instead, fry the batches in small batches to maintain a steady temperature. Use a filter to clean the oil and heat it to 350 F before adding the next batch.

Serving Suggestions

While tongue or Kalabasa Ukoy can be served as a snack during the day, ukoy Na Dilis is more like a meal. For an actual Pinoy dinner, serve with steamed rice, spicy vinegar, and steamed rice.

How to store?

Ukoy is best when freshly prepared, as with all fried foods. The fried fish cakes can be placed on a wire rack over a baking tray. Keep warm in the oven at 200 F until ready to serve.
The remaining food can be stored in an airtight container for up to three days.

How to Reheat?

Oven – Place on a wire rack over a baking tray and bake at 400 F for 5-6 minutes, until golden and crispy.
Air fryer – Place one layer in an air fryer basket. Heat at 350 F for 3 to 5.
Microwave – Not recommended, as food can become soggy

Table of Contents