Ingredients
| Main Ingredients | Quantity |
|---|---|
| Catfish (Lele) | 2 whole fish |
| All-purpose flour (Tepung Terigu) | 100 grams |
| Chicken egg (Telur Ayam) | 1 large |
| Ground red chili (Cabe Merah Giling) | 1 tablespoon |
| Royco chicken seasoning (Royco Ayam) | 1/2 tablespoon |
| Skewers (Tusuk Sate) | 2 pieces |
| Cooking oil (Minyak) | For frying |
For Sambal Terasi:
| Ingredients | Quantity |
|---|---|
| Curly red chilies (Cabe Merah Keriting) | 10 pieces |
| Shallots (Bawang Merah) | 2 cloves |
| Garlic (Bawang Putih) | 1 clove |
| Salt (Garam) | 1/2 teaspoon |
| ABC shrimp paste (Terasi ABC) | 1 packet |
Instructions
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Prepare the Fish: Clean the catfish thoroughly and marinate it with lime juice and salt. Let it sit for about 10 minutes to absorb the flavors.
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Make the Batter: In a bowl, combine the all-purpose flour and Royco seasoning. Gradually add water while stirring to achieve a smooth batter; ensure it’s not too runny. Then, add the egg and ground red chili, mixing until well incorporated.
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Skewer the Fish: Insert a skewer through the fish, starting from the mouth and exiting through the tail. Coat the fish with the prepared batter, ensuring it is evenly covered.
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Fry the Fish: Heat a generous amount of oil in a frying pan until hot. Deep-fry the battered fish until golden brown, ensuring the fish is submerged for even cooking. Once done, remove and drain on paper towels to eliminate excess oil.
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Prepare the Sambal Terasi: Boil the curly red chilies, shallots, and garlic until softened. Drain and transfer to a mortar and pestle (cobek). Grind them into a smooth paste, adding a pinch of salt.
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Cook the Sambal: In a pan, lightly sauté the paste, adding a splash of water, then incorporate the shrimp paste. Stir until well combined and heated through, then remove from heat.
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Serve: Plate the crispy catfish alongside the sambal terasi for dipping. Enjoy this delightful dish that’s sure to please, and don’t forget to share your culinary creations!
Happy cooking and sharing your love for food! ❤️