Crispy Turmeric Catfish with Kremesan: A Flavorful Indonesian Delight

Lele with Kremesan (Turmeric Seasoning)

Dive into the flavors of Indonesia with this delightful recipe for Lele, or catfish, enhanced with a vibrant turmeric bumbu (seasoning) and accompanied by a crispy Kremesan. This dish offers a beautiful balance of textures and tastes, making it perfect for family meals or special occasions.

Ingredients

For the Lele (Catfish)

For the Kremesan

Instructions

1. Prepare the Marinade:

   • Begin by blending all the ingredients for the Lele marinade, except for the catfish and Kremesan ingredients. This includes the garlic, shallots, coriander, ground pepper, salt, and turmeric. Blend until you achieve a smooth mixture.

2. Marinate the Catfish:

   • Place the catfish in a bowl and pour the blended marinade over the fish. Ensure each piece is well-coated. Allow the fish to marinate for at least one hour. This step is crucial for the flavors to penetrate the fish. If you’re short on time, you can marinate for less, but the longer, the better.

3. Fry the Catfish:

   • Heat oil in a frying pan over medium heat. Once the oil is hot, carefully add the marinated catfish pieces, frying them until they are golden brown and cooked through. This typically takes about 5-7 minutes per side, depending on the thickness of the fish. Once cooked, remove the catfish from the oil and set aside to drain on paper towels.

4. Make the Kremesan:

   • In a mixing bowl, combine the tapioca flour, all-purpose flour, eggs, salt, and the reserved seasoning water from the catfish marinade. Mix until you have a smooth batter, ensuring there are no lumps. The batter should be slightly runny, as this will help create those signature crispy edges.

5. Fry the Kremesan:

   • In a separate pot, heat more oil for frying. Once hot, take a ladle of the Kremesan batter and gently pour it into the hot oil. To create the desired texture, pour the batter in small amounts, ensuring it does not clump together.
   • As the Kremesan begins to cook, use a spatula or chopsticks to fold the edges over to create a fan-like shape. Fry until golden brown, approximately 3-4 minutes, then remove and let drain on paper towels.

6. Serve and Plate:

   • Arrange the fried catfish on a serving platter, accompanied by the crispy Kremesan on the side. For an added touch, you can crush the Kremesan for a unique presentation, as enjoyed by some.

Tips for Perfecting Your Dish:

• Ensure that the Kremesan batter is not too thick; a thinner consistency will yield a better texture.
• Fry the catfish over medium heat to avoid burning while ensuring the fish is cooked thoroughly.
• Feel free to adjust the seasoning levels according to your preference, particularly the salt and spices, to cater to your taste.

Nutritional Information (Per Serving):

Enjoy Your Meal!

With its fragrant spices and delightful textures, this Lele with Kremesan recipe is a guaranteed hit at your dining table. Whether you’re serving it to family or friends, the combination of flavors and crunch will leave everyone wanting more. Happy cooking!