Indonesian lamb recipes

Crispy Golden Catfish with Spiced Lemongrass

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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:

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

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