Crispy Fish and Chips (Ikan Lele)
Dive into a delightful twist on the classic fish and chips with this Indonesian-inspired recipe featuring catfish (ikan lele), perfectly crispy and served alongside golden fries. This dish, bursting with flavor and texture, is sure to please everyone at the table, whether you’re hosting a casual gathering or treating yourself to a delicious homemade meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Catfish (Ikan Lele) | 1 medium-sized fish |
| Potatoes | 1 large |
| All-purpose flour | As needed |
| Salt | To taste |
| Black pepper | To taste |
| Mayonnaise | For serving |
| Water | As needed for batter |
| Cooking oil | For frying |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 450 |
| Protein | 30 g |
| Total Fat | 22 g |
| Saturated Fat | 4 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 4 g |
| Sugars | 1 g |
| Sodium | 300 mg |
Instructions
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Prepare the Catfish: Start by cleaning the catfish thoroughly. Carefully fillet the fish and remove the skin. Cut the fillets into two equal pieces.
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Season the Fish: Lightly sprinkle salt and black pepper over the fish fillets, allowing them to marinate for about 1 minute to absorb the flavors.
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Prepare the Potatoes: While the fish is marinating, peel the potato and cut it into long, fry-shaped pieces. Season with salt and black pepper, then toss gently to coat the potato strips evenly.
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Fry the Potatoes: In a deep skillet or frying pan, heat a generous amount of cooking oil over medium heat. Once the oil is hot, carefully add the potato strips, frying them until they turn a beautiful golden brown and become crispy. This usually takes about 5-7 minutes. Once done, remove the fries from the oil and drain them on a paper towel to absorb excess oil.
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Prepare the Batter: In a mixing bowl, combine the all-purpose flour with water to create a thick batter. Aim for a consistency that is smooth but not too runny; it should cling to the fish fillets.
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Fry the Fish: Dip each seasoned catfish fillet into the batter, ensuring they are well-coated. Carefully place the battered fish into the hot oil and fry until they are golden brown and crispy, which typically takes around 5-6 minutes. Once cooked, remove the fish from the oil and let it drain on a paper towel.
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Serve: Arrange the crispy fried catfish and golden fries on a serving plate. Drizzle or serve with mayonnaise on the side for a delightful creamy dip.
Enjoy your homemade fish and chips (ikan lele) as a satisfying meal that combines crispy textures and savory flavors, perfect for any occasion!
