Crispy Catfish Recipe
Ingredients:
- 500 grams catfish, cut into 2 pieces (preferably large pieces)
- 3 cloves garlic
- 1 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 4 cm turmeric root
- 2 teaspoons salt
- A pinch of bouillon powder
- 1 stalk lemongrass
- 2 bay leaves
- 3 kaffir lime leaves
- 300 ml water
- Crispy chicken flour (for coating)
- 2 eggs
Instructions:
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Prepare the Spice Paste: Begin by grinding the garlic, coriander seeds, cumin seeds, turmeric root, and salt together until you achieve a smooth paste. Add a pinch of bouillon powder to enhance the flavor.
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Season the Catfish: Arrange the catfish pieces in a pot. Add the prepared spice paste, along with the lemongrass, bay leaves, and kaffir lime leaves. Pour in the water and sprinkle in a little bouillon powder.
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Cook the Catfish: Bring the mixture to a boil, then reduce the heat and simmer uncovered for about 15 minutes, or until the catfish is thoroughly cooked and tender.
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Coat the Catfish: Once the catfish is cooked and cooled, roll each piece in crispy chicken flour, ensuring it is well-coated. Dip the floured catfish into beaten eggs, then coat again with the crispy chicken flour.
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Fry the Catfish: Heat oil in a frying pan over medium heat. Fry the coated catfish pieces until they are golden brown and crispy, which should take only a few minutes as the fish is already cooked.
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Serve and Enjoy: Remove the fried catfish from the oil and drain on paper towels. Serve hot and enjoy the crispy, flavorful catfish!
This recipe offers a delightful twist on traditional catfish, with a crispy coating and a fragrant, seasoned interior. Perfect for a savory snack or a hearty meal.