Crispy Ukoy na Dilis Recipe: Filipino Anchovy Fritters

Ukoy na Dilis is a crunchy, flavorful fish fritter made with fresh anchovies. Serve them as a snack, appetizer, or a main dish alongside steamed rice and a tangy dipping sauce.

This version of ukoy highlights dilis (small anchovies) as the main ingredient. Unlike other ukoy recipes that use shrimp or larger vegetables, ukoy na dilis relies on the natural flavor and crisp texture of the tiny fish combined with a light, crispy batter. It’s an affordable, satisfying option for family meals and gatherings.

Simple to prepare and budget-friendly, these fritters provide a nice balance of protein and carbohydrates. The technique is straightforward: mix a thin batter, fold in the fish and aromatics, and deep-fry until golden and crisp. Below are ingredient notes, tips for cleaning and frying, storage advice, and a clear ingredient and instruction list for easy execution.

Ingredient notes

• Anchovies (dilis) – Small, flavorful fish that crisp nicely when fried. They add savory umami and a pleasant crunch.
• Egg – Binds the batter and helps it crisp evenly.
• Cornstarch and flour – A combination of cornstarch and regular flour creates a lighter, crispier coating than flour alone.
• Fish sauce – A little goes a long way to add depth and savory balance.
• Shallots and spring onions – Provide sweetness, texture, and freshness to each bite.
• Salt and pepper – Simple seasoning to enhance the overall flavor.
• Water – Use cold water to help make a crisp batter.
• Oil – Choose a neutral, high-smoke-point oil (such as canola, avocado, or peanut) for frying.

Cleaning dilis

Because these anchovies are very small, many home cooks skip meticulous gutting when preparing ukoy na dilis. Their tiny size means any innards are minimal and rarely impart a bitter taste after frying. If you prefer, you can rinse the fish and pat them dry to remove excess scales and surface debris, but deep cleaning each tiny fish is usually unnecessary and time-consuming.

Serving suggestions

Ukoy na dilis works well as a viand served with steamed rice and a dipping sauce of spiced vinegar or soy-vinegar blend. They also pair nicely with vegetable-sided dishes for a complete Filipino-style meal. Serve immediately for best texture—freshly fried ukoy are at their crunchiest right out of the oil.

How to store

• Freshly fried ukoy are best eaten right away. To keep cooked fritters warm briefly, place them on a wire rack set over a baking sheet in a low oven (about 200°F / 95°C).
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The coating will lose some crispness but can be revived when reheated correctly.

How to reheat

• Oven – Arrange fritters on a wire rack over a baking sheet and bake at 400°F (200°C) for 5–6 minutes until hot and crisp.
• Air fryer – Place in a single layer and air fry at 350°F (175°C) for 3–5 minutes until heated and crisped.
• Microwave – Not recommended; microwaving tends to make fried foods soggy.

Ingredients

• 1 cup cornstarch
• 1/2 cup flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 egg, well beaten
• 1 cup cold water
• 1 teaspoon fish sauce
• 2 shallots, peeled and thinly sliced
• 1/2 cup green onions, chopped
• 1 pound dilis (anchovies)
• Canola oil (or another neutral frying oil)

Instructions

1. Rinse the anchovies briefly and drain well. Pat dry with paper towels to remove excess moisture.
2. Heat about 2 inches of oil in a pot or deep pan over medium heat until it reaches approximately 350°F (175°C).
3. In a large bowl, whisk together the cornstarch, flour, salt, and pepper until combined.
4. Add the beaten egg, cold water, and fish sauce to the dry mixture. Stir gently to combine; a few lumps are okay.
5. Fold in the anchovies, sliced shallots, and chopped green onions. Stir just until the fish and aromatics are evenly coated with the batter.
6. Using a large spoon, scoop 2 to 3 tablespoons of the mixture and carefully slide it into the hot oil. Fry in batches, turning once, about 3 to 4 minutes per side, until golden brown and crisp.
7. Remove the fritters with a slotted spoon and drain on a wire rack set over a baking sheet. Keep warm in a low oven if cooking multiple batches.
8. Serve hot with steamed rice and a dipping sauce of choice.

Notes

• Avoid overmixing to keep the fritters light and crispy.
• Patting the fish dry helps the batter stick and improves texture.
• Maintain oil temperature between batches to prevent greasy, undercooked fritters.

Nutrition Information