Ingredients with Measurements:
- 500g fish fillet, cut into small pieces
- 2 cups tapioca flour
- 1/2 cup water
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 cup fresh basil leaves, chopped
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Slotted spoon or tongs for removing fish from oil
Step-by-step instructions:
1. In a large bowl, mix together tapioca flour, salt, pepper, garlic powder, onion powder, paprika, cumin, and coriander.
2. Gradually add water to the flour mixture, stirring constantly until it forms a thick batter.
3. Add fish pieces to the batter, making sure each piece is coated evenly.
4. Heat vegetable oil in a deep fryer or large pot over medium-high heat.
5. Once the oil is hot, carefully drop the fish pieces into the oil, one at a time.
6. Fry the fish for 3-4 minutes or until golden brown and crispy.
7. Using a slotted spoon or tongs, remove the fish from the oil and place on a paper towel-lined plate to drain excess oil.
8. Sprinkle chopped basil leaves over the fried fish.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Oil temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 360
- Fat: 13g
- Carbohydrates: 40g
- Protein: 20g
Substitutions for ingredients:
- Tapioca flour can be substituted with cornstarch or all-purpose flour.
- Fish fillet can be substituted with shrimp or squid.
Variations:
- Add chili flakes or hot sauce to the batter for a spicy kick.
- Use different herbs or spices such as thyme or curry powder for a different flavor profile.
Tips and tricks:
- Make sure the oil is hot enough before frying the fish to ensure a crispy texture.
- Do not overcrowd the fryer or pot as it will lower the oil temperature and result in soggy fish.
- Serve immediately for the best taste and texture.
Storage instructions:
- Store leftover fish kerupuk in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve on a platter with a side of sweet chili sauce for dipping.
Garnishes:
- Garnish with additional chopped basil leaves or sliced green onions.
Pairings:
- Serve with steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Fried rice
Troubleshooting advice:
- If the batter is too thick, add more water until it reaches the desired consistency.
- If the fish is not crispy, increase the oil temperature or fry for a longer time.
Food safety advice:
- Use caution when working with hot oil and always keep a fire extinguisher nearby.
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Kerupuk is a traditional Indonesian snack made from starch and other ingredients such as fish, shrimp, or vegetables.
Flavor profiles:
- Crispy, savory, and slightly spicy with a hint of basil.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Indonesian