Dulong, or silverfish, are a very small fish. They have black dots for eyes and have silvery skin, hence the name. They are usually cooked into patties and served with ketchup or chili.
500 grams dulong/silverfish
1/2 to 2/3 cup all-purpose flour
1/4 cup chopped onions, scallions, tomatoes, wansoy and/or a mix
juice of 1 calamansi
large pinch of salt (to taste)
1/2 teaspoon freshly ground black pepper (to taste)
1 beaten egg
3 tablespoons vegetable oil
Clean the dulong by rinsing in native vinegar (to get rid of any "smell"). Drain.
Mix together dulong, flour, onions, etc., calamansi juice, salt, and pepper; mix well. Add the egg.
Drop the batter into very hot oil and fry a couple of minutes until the patties are browned and crisped. Drain on paper towels.
Serve with sweet chili sauce, ketchup, or seasoned vinegar.
For a crunchier patty, substitute half the flour with Japanese panko breadcrumbs.
Yum yum yum!