Crispy Turmeric Catfish with Crunchy Kremesan Topping

Lele with Kremesan (Turmeric Seasoning)

Discover the delightful combination of Lele, a beloved Indonesian catfish, and Kremesan, a crispy turmeric-flavored topping. This dish brings together aromatic spices and a crispy texture to create a memorable meal.

Ingredients

For the Lele (Catfish):

• 5 pieces of Lele (catfish)
• 1 1/2 cups of water
• 6 cloves of garlic
• 7 shallots
• 1/2 teaspoon coriander
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt (adjust to taste)
• 1 thumb-sized piece of turmeric
• Oil for frying

For the Kremesan (Crispy Turmeric Topping):

• 5 tablespoons tapioca flour
• 1 tablespoon all-purpose flour
• 2 eggs
• 1/2 teaspoon salt (adjust to taste)
• 2 tablespoons of the seasoning water (from the fish marinade)
• 1 1/2 cups water

Instructions

1. Prepare the Marinade:

   • In a blender, combine garlic, shallots, coriander, black pepper, salt, and turmeric. Blend until smooth. Add water as needed to help blend the spices.
   • Place the catfish pieces in a large bowl and pour the blended spice mixture over them. Ensure the fish is well-coated. Let it marinate for at least one hour. If time is short, a shorter marination is acceptable, but longer marination yields better flavor absorption.

2. Fry the Catfish:

   • Heat oil in a frying pan over medium heat. Carefully add the marinated catfish to the hot oil. Fry until the fish is cooked through and golden brown. Ensure the fish is cooked evenly by turning it as needed. Once done, remove the fish from the oil and set aside.

3. Prepare the Kremesan:

   • In a mixing bowl, combine tapioca flour, all-purpose flour, eggs, salt, and the seasoning water from the fish marinade. Whisk until smooth. The batter should be slightly runny to ensure it crisps up well. If the batter is too thick, add a bit more water until you reach the desired consistency.

4. Fry the Kremesan:

   • Heat oil in a separate pan. Using a ladle, pour the kremesan batter into the hot oil. For best results, pour small amounts of batter into the oil to prevent clumping. Let the batter spread out and form a thin layer. Once it begins to set, fold it into a fan shape for a crispy texture.
   • Fry until the kremesan turns golden brown and crispy. Remove from the oil and drain excess oil on paper towels.

5. Serve:

   • Arrange the fried catfish on a serving platter and top with kremesan. For a personal touch, you can crumble the kremesan into smaller pieces if desired.

Enjoy your Lele with Kremesan, a dish that combines the succulent flavor of catfish with the irresistible crunch of crispy turmeric topping. Perfect for a satisfying meal with a unique twist!

Happy Cooking!