2 ways to make crispy and delicious fried anchovies with fish sauce and satay, irresistible and addictive

Prepare and marinate the anchovies

With 400g of anchovies after purchasing, you cut off the head and gut of the fish, then rinse with diluted saltwater to eliminate the fishy smell, and finally rinse again with clean water and let them drain.

To marinate the fish, add the anchovies to a bowl with 1/2 teaspoon of color powder, 1/2 teaspoon of garlic powder, then mix well and let them marinate for 5 minutes.

Coat with flour and fry the anchovies

To coat with flour, put about 100g of crispy flour into a bowl, then add the anchovies and use clean hands or chopsticks to mix so that the fish is evenly coated with flour.

To fry the anchovies, turn on the stove to high heat, add about 250ml of cooking oil to the pan, when the oil is hot, add the anchovies to the pan and fry for 4 – 5 minutes, then take the fish out and place on paper towels to absorb excess oil.

Making fish sauce

In the pan you just fried, turn on the stove, keep about 50ml of cooking oil and sauté garlic and chili until fragrant, then turn off the stove.

Add 1 tablespoon of fish sauce, 1 tablespoon of sugar, 1/4 teaspoon of monosodium glutamate, 1/4 teaspoon of ground pepper, and 1 tablespoon of chili sauce into the pan. Turn on the stove, stir-fry the mixture for about 2 – 3 minutes until it thickens.

Finally, add the anchovies and stir for about 3 minutes for the fish to absorb the sauce, adding a little toasted sesame to make the dish more attractive.

Final Product

So the dish of fried anchovies with fish sauce is complete. The anchovies are evenly golden and visually appealing, crispy and easy to eat, along with the sauce soaking into the fish making it sweet and salty, with a little spiciness adding to the deliciousness of the dish.

Prepare and Marinate the Anchovies

With 250g of anchovies bought, you prepare them by cutting off the heads and removing the intestines, then rinse with diluted salt water and wash again with clean water, then drain.

Proceed to marinate the anchovies, add the fish and marinate with 1/2 teaspoon of pepper, 1/2 teaspoon of garlic powder, 1/2 teaspoon of red coloring powder, mix well to ensure the anchovies absorb the spices, and let it marinate for 5 minutes.

Coat with Flour and Fry the Anchovies

Gradually add 100g of tempura flour to the anchovies, sprinkling the flour while mixing well so that the anchovies are coated evenly.

Proceed to fry the anchovies, turn on the stove to high heat, add 250ml of cooking oil, when the oil is hot, add the anchovies and fry evenly for about 5 minutes until the anchovies are golden and crispy, then remove and place on paper towels to absorb excess oil.

Make satay sauce

In the frying pan where you just fried, keep 50ml of cooking oil, turn on the stove and add minced garlic and shallots to sauté until fragrant.

Add 1 tablespoon of satay, 1 tablespoon of fish sauce, 1 tablespoon of sugar, and 1/4 teaspoon of seasoning powder to the pan, then stir well for about 3 minutes until the sauce thickens.

Add the fried anchovies to the pan, stir gently to allow the fish to absorb the sauce for about 2 – 3 minutes.

Final product

So the dish of fried anchovies with satay is complete. The anchovies are crispy, combined with the characteristic spicy flavor of satay and the sweet and salty sauce, making the dish more flavorful and delicious.