Crispy Dilis/ Anchovies

Crispy Fried Dilis, Deep Fried Fresh Anchovies. Dilis is one of the several fish that are always available in wet markets and not to mention it is also cheaper than the other fishes. This probably because it is troublesome to clean and of course removing the bones before eating. Well if you have time to de-bone each fish and are really fresh, dilis are great for kinilaw. Other than that dilis is cooked as paksiw or fried. Here is how I fried it, it is so crispy even the bones can be eaten.

Dilis and Chips with Tartar and Honey Dip. In the tradition of fish and chips, I would like again to share this innovative dish that uses crispy fried fresh dilis instead of the usual fish fillet. Sometimes when we see small anchovies in the fish market we always wonder what is the best method of cooking it. For a change I tough I could have it with potato fries. Fried fish are best served with tartar dip, again I also innovate the dip to adapt to the Pinoy preference of sweet food. To make that sourly tartar dip sweeter I blended it with honey. All I needed was some potato fries you may want to fry them yourself using the ready to fry chips from the supermarket or buy a large serving of French fries, I just bought the a large serving of chips from a fish and chips store. Here���s how I made my Dilis and Chips with Tartar and Honey Dip, enjoy.

Ingredients:

1 k. dilis
1/4 c. kalamansi juice
1/2 c. corn starch
salt and pepper
cooking oil

Cooking procedure:

Remove head, gills and innards of each dilis. Wash fish thoroughly drain. Marinate fish for 10-15 minutes with kalamansi juice, season with salt and pepper. Keep chilled in refrigerator. In a deep frying pan heat oil until it start to smoke, drop and arrange each dilis in the frying pan and deep fry for 5-8 minutes or until golden brown. Serve crisp hot with a dipping sauce of vinegar, garlic, onion, salt and sili.

Description: Fried Anchovies cooked in teriyaki Style
Ingredients: Dried Anchovies(Fish), Sugar , Coconut Oil, Spices , Chili, FD&C Yellow no. 5&6 and MSG
Net Wt: 40g (1.41oz)
QTY Per Box: 40g x 37
Packaging : Aluminum foil pouch (food grade)
Shelf Life: 1 year

Toscano���s Seakid (brand name) crispy dilis and pusit are processed from dried anchovies and squid harvested from Palawan. The products are packed in stand up aluminum pouches (25g) and are marketed locally and for export.

Crispy dilis and pusit are good as snacks, appetizers, and can also be used as toppings.

Toscano Food Industry, a company dedicated in manufacturing only high quality seafood snack products in terms of the raw materials input ,ingredients, physical appearance, packaging and taste through innovative techniques, time and our trademark recipes for the satisfaction and delight of our customers in both local and export market.