I really missed this humble dish which was always made by my mother at home. Then when I visited the fish stall at the Saturday market I found this fish, the Dutch name was Spierring. Judging from the size I think it was not anchovy but I thought I give it a try. Boy they made up my craving for my mother Gimbal Teri.
Ingredients:
– 200gr anchovy
– 3 garlic minced
– 1/2 cup flour
– 1 egg
– Salt
– Pepper
– 1tsp candlenut
– Water
– Oil for deep frying
Directions:
– Wash anchovy and patted dry.
– Mix flour with some water, egg, candlenut, salt and pepper. The result should be somewhat thick.
– Heat oil in a big pan, shape the fritter with a spoon, deep fry anchovy mixture until golden brown.
Source: My mother
