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Fish crackers are deep frying crackers made from fish and spices, originating from Indonesia. The crackers are made mainly with tapioca flour and/or sago flour and then Edible salt, sugar, and MSG as seasonings. Fish crackers can be found throughout Southeast Asia and East Asia. However, they are more commonly found and of greater variety in Indonesia and Malaysia.
Many coastal fishing towns and cities in Indonesia have developed their recipes and types. Cirebon in West Java and Palembang in South Sumatra are famous for their unique fish crackers that use tengiri. The flat kemplang style of fish cracker is associated with the Southern Sumatra region, from Lampung, Palembang, to Bangka Island, while the cylindrical amplang style is associated with coastal Borneo, from Samarinda, Balikpapan, Banjarmasin, to Pontianak. In Palembang, fish crackers are usually eaten with pempek fish cake with kuah cuko (a sweet, spicy, and sour vinegar-based sauce).
Coastal fishing towns are traditionally known as the production centers for fish crackers. In Indonesia, fish crackers are produced in Bangka Island and on Belitung island, Cirebon in West Java, Juwana in Central Java, and Sidoarjo in East Java. Major coastal cities such as Palembang, Bandar Lampung, Medan, Makassar, Pontianak, and Samarinda are also major production centers.
Historically, Mukah, a fishing town in Sarawak, is known for producing fish crackers.
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