Fish Egg Fry
Fish egg fry, also known as “otak-otak” in Singapore, is a popular dish that is enjoyed as a snack or as a main dish. Here’s a simple recipe for making fish egg fry. Check out similar dish called Sri Lankan Seeni Sambol Buns.
- 2 pieces of frozen otak-otak or fish cake
- 1 egg, beaten
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric powder
- Vegetable oil for frying
- Thaw the frozen otak-otak or fish cake if necessary.
- In a mixing bowl, beat the egg with a fork.
- In another mixing bowl, mix together the flour, salt, and turmeric powder.
- Dip each piece of otak-otak or fish cake into the beaten egg, making sure it’s fully coated.
- Dredge the egg-coated otak-otak or fish cake in the flour mixture, making sure it’s fully coated.
- Heat enough oil in a frying pan over medium-high heat to deep-fry the otak-otak or fish cake. The oil should be hot enough that the otak-otak or fish cake will immediately start to sizzle when added.
- Fry the otak-otak or fish cake until they’re golden brown on both sides, about 3-5 minutes.
- Remove the otak-otak or fish cake from the frying pan and place them on a paper towel to drain any excess oil.
- Serve the fish egg fry hot with your desired dipping sauce.
This simple fish egg fry recipe is a delicious and easy-to-make dish that can be enjoyed as a snack or as a main dish. Enjoy!
Interested in more recipes check out our My Singapore Kitchen blog.