Classic Fried Catfish (Lele Goreng Klasik)
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh catfish | 1 kg |
| Lime juice | From 1 lime |
| For the spice paste: | |
| Garlic cloves | 4 cloves |
| Turmeric | 1-inch piece |
| Ginger | 1-inch piece |
| Coriander seeds | 1 tablespoon |
| Salt | 1 tablespoon |
| Cooking oil | For frying |
Instructions
| Steps | Description |
|---|---|
| 1 | Clean the catfish by removing the head’s inner part and the belly contents. Make a few shallow slits on both sides of the fish, then rinse it thoroughly under cold water. |
| 2 | Squeeze the lime juice over the catfish and let it sit for about 5-10 minutes. This helps remove any fishy odor. After marinating, rinse the fish again and set aside. |
| 3 | Grind the garlic, turmeric, ginger, coriander seeds, and salt into a smooth paste using a mortar and pestle or a blender. Add a small amount of water to help blend. |
| 4 | Rub the spice paste onto the catfish, ensuring each fish is coated evenly. Let it marinate for 5-10 minutes to absorb the flavors. |
| 5 | Heat enough oil in a frying pan over medium heat. Once the oil is hot, carefully place the catfish into the pan. Fry the fish until it turns golden brown and crispy on the outside. This should take about 7-10 minutes per side. |
| 6 | Once the fish is thoroughly cooked and golden brown, remove it from the oil and drain it on paper towels to remove excess oil. |
| 7 | Serve the fried catfish while still hot, accompanied by your favorite vegetables, rice, or sambal (Indonesian chili sauce) for a delicious meal. |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Protein | ~25g |
| Fat | ~15g |
| Carbohydrates | ~5g |
| Sodium | ~800 mg |
| Fiber | ~1g |
Enjoy your Classic Fried Catfish! This dish pairs perfectly with rice and a spicy sambal sauce for a traditional Indonesian meal that’s both satisfying and flavorful.
