Keropok ikan is a popular snack in Southeast Asia, particularly in Malaysia and Singapore. It's a type of fish cracker made from a mixture of fish, starch (usually tapioca or rice flour), and seasonings, which is then deep-fried to create a crispy and crunchy texture.

The fish used can vary, but commonly, it is made with fish like mackerel, anchovies, or other small fish. The crackers are often served as a side dish or snack, and they're a popular accompaniment to rice meals or enjoyed on their own as a crispy treat.

Keropok ikan is often available in various forms: as thin or thick slices, sometimes seasoned with additional flavors, and they can be found in various local markets or supermarkets.

To make keropok ikan (fish crackers), here are the basic ingredients you'll need:

Ingredients:

• Fish fillets (usually mackerel, anchovy, or other firm fish) – about 200-300g
• Tapioca flour (or rice flour) – 300-400g (for the dough)
• Rice flour – 100g (optional, for texture)
• Salt – 1 tsp (or to taste)
• Sugar – 1-2 tsp (optional, for slight sweetness)
• Water – 100-150ml (to help bind the dough)
• Pepper – ½ tsp (optional)
• Garlic – 1-2 cloves (optional, for added flavor)
• Vegetable oil – for frying