Crispy Indonesian Fried Catfish (Lele Goreng) Recipe

Lele Goreng: Crispy Fried Catfish

Lele Goreng, a delectable dish originating from Indonesia, showcases the tender and flavorful catfish, marinated with a delightful blend of spices and fried to crispy perfection. This recipe is not just a meal; it’s an invitation to savor the rich culinary traditions that accompany this beloved fish.

Ingredients

Instructions

1. Marinate the Catfish: Begin by preparing your catfish, ensuring they are thoroughly cleaned. In a bowl, combine the garlic, turmeric, candlenuts, roasted coriander powder, and salt to create a spice paste. Add a splash of water and the cooking vinegar to the paste, mixing until well combined. Pour this marinade over the catfish, ensuring each piece is well coated. Allow the fish to marinate for 15 to 30 minutes, allowing the flavors to penetrate the flesh.

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2. Prepare for Frying: Just before frying, take the marinated catfish and lightly sprinkle with all-purpose seasoned flour, ensuring that each piece is evenly coated. This will create a delightful crispy crust once fried.

3. Fry the Catfish: In a deep skillet or frying pan, heat a generous amount of oil over medium heat until it reaches a suitable frying temperature. Gently place the coated catfish into the hot oil, frying in batches if necessary to avoid overcrowding the pan. Fry the fish until they turn a beautiful golden brown and crispy, approximately 5 to 7 minutes per side, depending on the thickness.

4. Serving: Once fried, remove the catfish from the oil and let them drain on a paper towel-lined plate. Serve your crispy Lele Goreng hot, accompanied by steamed rice and your favorite dipping sauce, such as sambal or a tangy vinegar-based sauce, to enhance the flavors.

Nutritional Information (per serving)

Enjoy the delightful textures and flavors of this classic Indonesian dish, bringing a taste of home to your table with each crispy bite!