Crispy Battered Fish Recipe (Ikan Celup Tepung)

Ingredients

• 5 Fish (Whole fish, cleaned; fresh fish like Indian mackerel (kembung) or yellowstripe scad (selar) recommended)
• 1 cup Rice flour
• 2 tbsp Cornstarch
• 0.5 tbsp Slaked lime water (Optional, for extra crispiness)
• 1 Egg yolk
• 0.5 tbsp Vinegar
• Salt (To taste)
• Turmeric powder (A little for color)
• 0.5 cup Ice-cold water (Add gradually to reach desired consistency)
• Cooking oil (For deep frying)

Steps

1. 1

   In a mixing bowl, combine 1 cup of rice flour and 2 tablespoons of cornstarch.

2. 2

   Add 1/2 tablespoon of slaked lime water (air kapur), 1/2 tablespoon of vinegar, and 1 egg yolk to the flour mixture.

3. 3

   Season with salt to taste and a pinch of turmeric powder for color.

4. 4

   Gradually pour in about 1/2 cup of ice-cold water while stirring until the batter reaches a consistency that is neither too thick nor too thin.

5. 5

   Place the cleaned fish into the batter and turn to coat evenly.

6. 6

   Heat a generous amount of cooking oil in a pan for deep frying.

7. 7

   Before adding the fish, drizzle some batter into the hot oil to create crispy bits (keropok).

8. 8

   Carefully place the fish into the oil. Drizzle a bit more batter over the body of the fish while it fries.

9. 9

   Fry until the fish is golden brown and very crispy on both sides. Remove from the oil and drain.

10. 10

    Serve hot with a side of chili sauce (sos keropok lekor).

Notes

You can substitute the fish with shrimp or squid using the same batter. For the best results, ensure the water used is truly ice-cold as it helps create a crispier texture.

Nutrition per serving

• Main Dish
• Malaysian
• Fried Fish
• Seafood
• Crispy
• Street Food