Fresh mackerel fillets blended with aromatic garlic and spring onions create the signature savory filling for authentic Batagor. By tucking this mixture into soft tofu triangles and delicate dumpling skins before steaming and frying, you achieve a satisfying contrast between the crispy, golden exterior and the tender, springy interior.

The dish comes to life when served with a generous pour of house-made peanut sauce. Infused with lime leaves and a hint of heat from curly red chilies and cayenne, the sauce balances the fried elements with a bright, nutty depth. A squeeze of fresh lime juice and a dash of sweet soy sauce provide the finishing touch to this classic Indonesian street food staple.

Preparing these fried fish dumplings at home is a rewarding process that bridges the gap between snack and hearty meal. Whether you are hosting friends or looking to recreate a favorite market dish in your own kitchen, the combination of textures and the complexity of the spice-laden peanut dressing offer a grounded, satisfying eating experience.

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If you enjoy working with tofu as a versatile base for crispy snacks, you might want to try these 15-minute hot honey tofu bites for a quick weeknight win. Should you find yourself with extra bean curd on hand, our protein-packed lentil tofu bites provide a satisfyingly crunchy alternative that mirrors the texture of traditional fried Indonesian street food.

Key Ingredients

Mackerel fillet: Provides the essential savory base for the fish-based dough filling.
Tofu: Triangular tofu pieces serve as the primary vessel for the fish meat filling.
Dumpling skin: Used to wrap the remaining fish dough before steaming and frying.
Peanuts: Ground and blended to create the signature savory sauce drizzled over the fried items.
Sago flour: Acts as the key thickening and binding agent for the fish meat dough.
Lime leaves: Infuses the peanut sauce with a distinct aromatic citrus fragrance.
Curly red chili: Adds a necessary depth of heat and color to the peanut sauce base.
Egg whites: Helps bind the fish meat ingredients together for a smoother dough texture.

Explore More Crispy and Savory Delicacies

If you are looking for other textural marvels, our steamed milk with fish maw brings a unique, sophisticated mouthfeel to your table.
For those who love finger foods, these garlic parmesan tofu skewers are an excellent way to experiment with fusion flavors using familiar ingredients.
To master the authentic techniques behind this snack, check out our guide on making Indonesian fried meat tofu for deeper insight into traditional preparation methods.

Batagor (Fried Tofu Fish Meat)

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ingredients

20 lbs of small dumpling skin4 pcs Tofu, cut into triangles & dredge a little in the middle350 gr Mackerel fillet, puree3 spring onions, finely sliced3 cloves Garlic, thinly sliced1/4 tsp Pepper powder1 tsp Salt1 tsp Mushroom Broth powder2 tsp sugar2 pcs Egg White100 gr sago flour15 gr medium protein flour150 ml Ice water

peanut sauce ingredients

100 gr Peanuts, fried & puree2 pcs Garlic, fry briefly5 pcs curly red chili2 pcs cayenne pepper / according to taste2 lbs lime leavesSalt, pepper powder & sugar to taste500 ml Water

additional

Lemons, halved 2Fried Shallots for sprinklingRawit SambalSweet Soy Sauce (if you like)How to make :1. Peanut Sauce: mix ground peanuts, garlic, curly chilies, cayenne pepper & water, blender until the spices are smooth evenly.2. Pour the seasoning in Teflon, add lime leaves, cook until boiling, thickens & the oil comes out3. Add salt, sugar & ground pepper, mix well. Taste correction, lift4. In the chopper, add the mackerel, garlic, scallions, pepper, salt and sugar. Blend until smooth5. Add egg whites and ice water. Blend again until smooth6. add sago flour & flour, blend again until smooth. Adjust the taste by frying a little dough.7. Divide the dough into 2 parts, one part is stuffed into the tofu and the rest into the dumpling skin.8. Heat the steamer, steam the tofu and dumplings for 30 minutes. Lift & chill9. Heat cooking oil, fry tofu and dumplings until cooked over medium heat. Lift & drainServing: Cut the tofu and fried dumplings in a serving plate. Drizzle with peanut sauce, sprinkle with fried shallots. Add lime juice & sweet soy sauce, serve with chili sauce.

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