Pecel Lele: Deep Fried Catfish with Sambal and Salad

Method5 steps · about 50 min

1. 1

   Step 1: Clean the catfish (2), rub with some salt and the juice from the lime, and keep chilled while preparing the spice paste.

   Uses 2 small catfish, around 500 gr total · Juice from 1 lime · Some salt for the initial fish rub

2. 2

   Step 2: Grind the garlic (6 cloves), coriander (1 tbsp) and turmeric (4 cm) into a fine paste with salt to taste (to taste), adding the candlenuts (3) if using.

   Uses 6 cloves garlic, peeled, chopped · 1 tbsp coriander · 4 cm turmeric, peeled, chopped · 3 candlenuts, chopped (optional) · Salt to taste in the spice paste

3. 3

   Step 3: Rinse off the initial salt-lime rub, rub the fish with the spice paste and refrigerate for 30 minutes.

   Marinate fish · 30 minUses salt-lime seasoned catfish · catfish spice paste

4. 4

   Step 4: Deep-fry the fish over medium-high heat until golden, around 5 minutes each side, 10 minutes total, turning once. Check the thickest fish reaches 63°C (145°F), or is opaque and flakes easily.

   Fry both sides of catfish · 10 minUses spice-marinated catfish · Cooking oil as needed for deep frying

5. 5

   Step 5: Serve immediately with sambal tomat and the vegetables.

   Uses fried catfish · Prepared sambal tomat as needed to serve · Assorted prepared vegetables as needed to serve