Crispy Catfish with Spicy Tomato Sauce

Ingredients

In this adaptation, we replace the traditional Indonesian spices with flavors commonly found in Extremaduran cuisine. The original peanut-based sauce is substituted with a spicy tomato sauce, which adds a tangy and fiery kick to the dish. Additionally, the cooking technique is modified to deep-frying the catfish fillets instead of grilling them. We alse have the original recipe for Pecel lele, so you can check it out.

• 4 catfish fillets (500g / 1.1 lb) 4 catfish fillets (500g / 1.1 lb)
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying
• 2 large tomatoes, diced 2 large tomatoes, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red chili pepper, finely chopped 1 red chili pepper, finely chopped
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 tablespoon white vinegar 1 tablespoon white vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 35g, 6g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a shallow bowl, combine the flour, paprika, garlic powder, salt, and black pepper.
2. 2.
   Dip each catfish fillet into the flour mixture, ensuring it is evenly coated.
3. 3.
   Heat vegetable oil in a deep pan or skillet over medium-high heat.
4. 4.
   Fry the catfish fillets for about 4-5 minutes on each side, or until golden brown and crispy. Remove from the pan and set aside on a paper towel-lined plate to drain excess oil.
5. 5.
   In a separate pan, heat olive oil over medium heat. Add the chopped onion, minced garlic, and red chili pepper. Sauté until the onion becomes translucent.
6. 6.
   Add the diced tomatoes, white vinegar, sugar, and salt to the pan. Cook for about 10 minutes, stirring occasionally, until the tomatoes have softened and the sauce has thickened.
7. 7.
   Remove the tomato sauce from heat and let it cool slightly. Transfer the sauce to a blender or food processor and blend until smooth.
8. 8.
   Serve the crispy catfish fillets with the spicy tomato sauce on the side or drizzled over the top.

Treat your ingredients with care...

• Catfish fillets — Ensure the catfish fillets are fresh and free from any unpleasant odor. If catfish is not available, you can substitute it with other firm white fish fillets such as tilapia or cod.

Tips & Tricks

• For an extra crispy texture, you can double-coat the catfish fillets by dipping them in the flour mixture, then in beaten egg, and finally back in the flour mixture before frying.
• Adjust the spiciness of the tomato sauce by adding more or less chili pepper according to your preference.
• Serve the dish with a side of steamed rice or crusty bread to soak up the delicious tomato sauce.

Serving advice

Serve the Crispy Catfish with Spicy Tomato Sauce as a main course, accompanied by steamed rice or crusty bread. Garnish with fresh herbs such as cilantro or parsley for added freshness.

Presentation advice

Arrange the golden-brown catfish fillets on a serving platter and drizzle the spicy tomato sauce over them. Garnish with a sprinkle of paprika and a few slices of fresh chili pepper for an appealing presentation.