Ukoy Na Dulong (Silver Fish Fritters)

imageI’ve always enjoyed dulong (silver fish) as an omelet.  It doesn’t matter if it’s for breakfast, lunch or dinner, so long as it is accompanied by warm steamed rice.

But I also love to snack on dulong prepared like the traditional Filipino ukoy (shrimp and/or vegetable fritters).

This crispy ukoy na dulong is a great appetizer or snack, dipped in some spicy sweet and sour sauce.

Dulong is a very tiny, almost transparent fish popular in the Philippines.  It is caught in the ocean and is known to easily adapt to a freshwater environment. It should be differentiated from the silverfish insect.

1/2 pound fresh or sun-dried dulong (Silver Fish)

1 cup flour

3/4 cup water

1 egg, beaten

Salt and pepper to taste

Olive oil for frying

For dipping sauce:

3 tbsps white vinegar

1 Thai chilli

1 tsp. brown sugar (optional)

Salt and pepper to taste



If using fresh dulong. thoroughly wash and drain. Set aside.

In a medium bowl, combine flour, water, egg, salt and pepper. Add the dulong fish to the batter and mix well.

Heat Olive oil on a medium frying pan over medium heat.  Scoop about 2 tbsps of the dulong mixture into the pan. Flatten to form a thin patty.  Cook until the bottom is nicely browned before turning over to brown the other side. Remove from heat and set on a plate lined with paper towel to drain excess oil.

Serve warm with the dipping sauce (by mixing all the sauce ingredients)



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