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Krispi Ikan Timor
Timorese Crispy Fish
A simple yet flavorful dish of crispy fried fish, often made with local freshwater fish, seasoned with turmeric and salt. It's a popular snack or side dish.
ð§ ææ
- 500 g Small freshwater fish (e.g., tilapia, catfish)(cleaned and scaled)
- 1 tsp Turmeric powder
- 1 tsp Salt(or to taste)
- 1 tbsp Lime juice
- as needed ml Vegetable oil(for deep frying)
ðšâð³ äœãæ¹
- 1
Rinse the cleaned fish thoroughly and pat dry with paper towels.
- 2
In a bowl, mix turmeric powder, salt, and lime juice. Rub this mixture all over the fish, ensuring it's well coated.
- 3
Heat vegetable oil in a wok or deep pan over medium-high heat until shimmering.
- 4
Carefully place the seasoned fish into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
- 5
Fry for about 4-5 minutes per side, or until the fish is golden brown and crispy.
- 6
Remove the fish from the oil and drain on paper towels to absorb excess oil.
- 7
Serve hot as a snack or with rice.
ð¡ ããã®ã³ã
- âEnsure the fish is completely dry before frying to prevent splattering.
- âAdjust the amount of salt and lime juice to your preference.
- âServe with a side of sambal or a squeeze of fresh lime.
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- Add a pinch of garlic powder to the seasoning mix.
- Marinate the fish for 30 minutes before frying for deeper flavor.