From the recipe collection
Okoy na Birut
Crisp fritters of legally sourced birut fish, sweet potato, scallion, and rice flour served with spiced vinegar.
- Prep time
- 30 min
- Cook time
- 25 min
- Yield
- Makes 12
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Drain the cleaned birut very well and pat the surface dry; remove hard fins or bones as appropriate for the market size.
- Whisk rice flour, cornstarch, annatto, egg, water, salt, and pepper into a thin batter.
- Fold in fish, sweet potato, and spring onions immediately before cooking.
- Spoon thin portions into medium-hot oil and spread them gently so the centres cook through.
- Fry until crisp underneath, turn once, and cook until the fish is opaque and the batter deep golden.
- Drain on a rack and season with a tiny pinch of salt while hot.
- Serve immediately with vinegar, onion, and chili.
