👨‍🍳 Instructions

1. 1

   Prepare the catfish: Ensure the catfish are thoroughly cleaned and scaled. Make several diagonal scores on both sides of each fish. This helps the marinade penetrate and ensures even cooking. If using lime juice, rub it over the fish and let it sit for 5 minutes, then rinse and pat dry.

   ⏱️ 10 minutes
2. 2

   Marinate the catfish: In a small bowl, mix 1 teaspoon of salt with the turmeric powder. Rub this mixture all over the catfish, ensuring it gets into the scores. Let it marinate for at least 10 minutes at room temperature.

   ⏱️ 5 minutes
3. 3

   Heat the oil: Pour enough vegetable oil into a deep wok or heavy-bottomed pot to submerge the catfish. Heat the oil over medium-high heat until it reaches approximately 175°C (350°F). You can test if the oil is ready by dropping a small piece of bread or a wooden chopstick; it should sizzle vigorously.

   ⏱️ 10 minutes
4. 4

   Fry the catfish: Carefully place the marinated catfish into the hot oil, ensuring not to overcrowd the pot (fry in batches if necessary). Fry for about 7-10 minutes per side, or until the fish is golden brown and crispy, and the flesh is cooked through. The skin should be visibly crisp.

   ⏱️ 15 minutes
5. 5

   Drain and serve: Remove the fried catfish from the oil using a slotted spoon and drain on paper towels to remove excess oil. Arrange the crispy catfish on a serving platter. Serve immediately with warm steamed rice, a generous portion of sambal terasi, and a side of assorted fresh raw vegetables (lalapan).

   ⏱️ 5 minutes