Sweet and Spicy Dilis (Crispy Dried Anchovy Snack)

Method

1. Choose small dried anchovies of similar size. Sort out any debris and discard fish that smells rancid or musty. Use fish sold ready for cooking; do not wash immediately before frying unless you can dry it completely. Have a wire strainer, a rack-lined tray and a heatproof mixing bowl ready.
2. Pour oil 2–3 cm deep into a heavy saucepan, never filling it more than halfway. Heat to 165–170°C. Add a small test pinch of fish: it should sizzle steadily, not darken almost instantly. Reduce heat if it colours before crisping.
3. Fry the anchovies in 3–4 small batches, usually 1–2 minutes each, stirring gently. Remove when bubbling lessens and a cooled test fish snaps rather than bends. Drain well. Colour alone can mislead because dried fish starts brown, and prolonged frying makes it bitter.
4. Discard any burnt crumbs from the equipment and use a clean wide pan for the glaze. Combine sugar, water, vinegar, chilli and garlic powder. Bring to a simmer, swirling until the sugar dissolves; then cook over medium-low heat until the bubbles become thick and slow, about 3–5 minutes.
5. For the clearest endpoint, check the syrup at approximately 118–120°C. Without a thermometer, drop a little into cold water: it should form a firm, pliable ball rather than dissolve. Keep the amount of syrup small; the goal is a fine coating, not a pool beneath the fish.
6. Take the glaze off the heat, immediately add all the fried fish and toss briskly with two spatulas for 20–30 seconds. Spread in a thin layer on baking paper. Separate small clusters with utensils while still warm; never use fingers on the hot sugar coating.
7. Cool fully for about 20 minutes before eating or packing. Serve as a snack or a crunchy rice accompaniment. It is best the day it is made. For this home batch, refrigerate airtight after cooling and use within 3 days; humidity and refrigeration may soften the glaze.