Tuesday, March 11, 2014

Dulong Patties

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.

The recipe:

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!

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