Fried Tofu and Fish Dumplings (Batagor)
Batagor Say it: bah-TAH-gor
Batagor is a beloved Bandung street food made from tofu stuffed with a springy fish filling, then deep-fried until crisp. The name shortens bakso tahu goreng—fried tofu meatballs—and the plate usually includes small fried fish dumplings too. It is eaten as a snack or light meal, sliced and covered with a thick, gently spicy peanut sauce, sweet soy sauce, and a squeeze of lime. The contrast of crunchy tofu, bouncy fish filling, and creamy sauce makes it irresistible.
Fried Tofu and Fish Dumplings (Batagor)
Batagor
Pronounced bah-TAH-gor
- Serves
- 4
- Prep
- 30 min
- Cook
- 40 min
- Total
- 1 hr 10 min
- Level
- Medium
Allergens: contains gluten, fish, peanuts, soy, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Fish filling
Assembly and frying
Peanut sauce and serving
Method
Make the filling. pat the chilled fish very dry and cut into chunks. Pulse in a food processor with garlic, salt, sugar, and white pepper until it forms a sticky paste, about 30 seconds. Add egg white, tapioca starch, and half the scallions; pulse just until combined, adding ice water 1 tbsp at a time only if the mixture is stiff. Chill for 20 minutes.
Prepare the tofu. cut drained tofu into 8 rectangles about 2 inches (5 cm) long and 1 inch (2.5 cm) thick. Make a deep slit in one side of each piece to form a pocket, taking care not to split it through.
Stuff and shape. spoon about 1 tbsp filling into each tofu pocket, pressing gently to close. With wet hands or two spoons, shape the remaining filling into 12 small oval dumplings.
Fry. heat oil in a wok or deep pan to 350°F (175°C). Fry stuffed tofu and dumplings in batches, turning occasionally, until deep golden and crisp, 4-6 minutes for tofu and 3-4 minutes for dumplings. Drain on a rack or paper towels.
Make the sauce. while frying, roast peanuts in a dry skillet over medium heat, stirring, until fragrant and lightly browned, 6-8 minutes; rub off skins if loose. Grind peanuts, garlic, chilies, palm sugar, and salt in a blender or mortar until coarse.
Simmer the sauce. put peanut mixture in a saucepan with water and 2 tbsp kecap manis. Bring to a gentle simmer and cook, stirring, until thickened and glossy, 8-10 minutes. Taste; add lime juice and more salt or sugar if needed. Keep warm.
Serve. arrange fried tofu and dumplings on a plate. Spoon over peanut sauce, drizzle with remaining 1 tbsp kecap manis, and squeeze over lime wedges. Scatter with reserved scallions.
Regional variants
Some Bandung stalls add shrimp to the fish filling or serve batagor with yellow noodles and extra chili sauce; home cooks often swap mackerel for snapper or cod.
Cook's notes
- Keep the fish and filling very cold for a springy texture; chill again before shaping if the kitchen is warm.
- Fry in small batches so the oil stays hot; overcrowding makes the tofu greasy rather than crisp.
- Peanut sauce thickens as it cools; loosen with a splash of warm water when reheating.
Serve with
Serve hot with peanut sauce, kecap manis, lime wedges, and extra chili.
Make ahead and storage
Filling and peanut sauce can be made 1 day ahead and refrigerated; fry the tofu just before serving. Reheat sauce with a splash of water.
