Ikan Keli Goreng Berlada Recipe (Fried Catfish with Chili)

Catfish: A freshwater fish known for its mild flavor and firm texture.

Garlic: Adds a pungent and aromatic flavor to the dish.

Red chilies: Provides heat and a vibrant color to the chili mixture.

Onion: Adds sweetness and depth to the sautéed mixture.

Salt: Enhances the overall flavor of the dish.

Turmeric powder: Adds a warm, earthy flavor and a golden color to the catfish.

Cooking oil: Used for frying the catfish and sautéing the aromatics.

When frying the catfish, ensure the oil is hot enough before adding the fish. You can test this by dropping a small piece of bread into the oil; if it sizzles and turns golden quickly, the oil is ready. This helps achieve a crispy exterior while keeping the fish moist inside.

• catfish - Substitute with tilapia: Tilapia has a mild flavor and similar texture, making it a good alternative for frying.

• catfish - Substitute with bass: Bass offers a firm texture and can hold up well to frying, similar to catfish.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the dish well.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though the flavor will be less intense.

• red chilies - Substitute with serrano peppers: Serrano peppers have a similar heat level and can provide the same spicy kick.

• red chilies - Substitute with cayenne pepper: Cayenne pepper can be used to add heat, though it will lack the texture of fresh chilies.

• onion - Substitute with shallots: Shallots offer a more delicate and sweet flavor, which can be a nice variation.

• onion - Substitute with leeks: Leeks provide a mild onion flavor and can add a different texture to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute, offering a slightly different mineral taste.

• turmeric powder - Substitute with curry powder: Curry powder often contains turmeric and can provide a similar color and flavor.

• turmeric powder - Substitute with saffron: Saffron can add a unique flavor and a similar yellow hue, though it is more expensive.

• cooking oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• cooking oil - Substitute with peanut oil: Peanut oil also has a high smoke point and can add a slight nutty flavor to the dish.

• Allow the fried catfish to cool completely before storing. This prevents condensation, which can make the fish soggy.
• Place the catfish in an airtight container. If you have multiple pieces, layer them with parchment paper in between to avoid sticking.
• Store the container in the refrigerator if you plan to consume the dish within 2-3 days. For longer storage, place the container in the freezer.
• When freezing, ensure the container is freezer-safe to prevent freezer burn. Label the container with the date to keep track of freshness.
• To reheat, thaw the catfish in the refrigerator overnight if frozen. Reheat in an oven at 350°F (175°C) for about 10-15 minutes or until heated through. This helps maintain the crispy texture.
• Alternatively, you can reheat in a microwave, but this may result in a less crispy texture. Use a microwave-safe dish and cover with a microwave-safe lid or wrap.
• For best results, avoid reheating the catfish multiple times as this can affect the texture and flavor.

• Preheat your oven to 350°F (175°C). Place the fried catfish on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through.

• For a quicker method, use a microwave. Place the fried catfish on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway to ensure it doesn't overcook.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of cooking oil to the pan. Place the fried catfish in the skillet and cover with a lid. Heat for about 3-5 minutes, flipping halfway through to ensure even reheating.

• To retain the crispiness, use an air fryer. Preheat the air fryer to 350°F (175°C). Place the fried catfish in the basket in a single layer. Heat for about 3-5 minutes or until warmed through and crispy.

• For a steam method, place the fried catfish in a heatproof dish. Set up a steamer and bring the water to a boil. Place the dish in the steamer, cover, and steam for about 5-7 minutes or until heated through. This method helps retain moisture.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the fried catfish on a baking tray. Heat for about 10 minutes or until warmed through, checking halfway to ensure it doesn't overcook.

• Frying pan: Used to fry the catfish and sauté the garlic, onion, and red chilies.

• Tongs: Handy for turning the catfish while frying to ensure even cooking.

• Knife: Essential for chopping the garlic, red chilies, and slicing the onion.

• Cutting board: Provides a safe surface for chopping and slicing ingredients.

• Mixing bowl: Used to rub the catfish with salt and turmeric powder.

• Measuring spoons: Helps to measure out the salt and turmeric powder accurately.

• Paper towels: Useful for patting the catfish dry before seasoning and for draining excess oil after frying.

• Spatula: Assists in mixing the catfish with the chili mixture in the pan.

• Serving plate: For presenting the finished dish.

Prepare ingredients in advance: Clean and gut the catfish ahead of time. Chop the garlic, red chilies, and onion beforehand to save time during cooking.

Use a food processor: Instead of chopping the garlic, red chilies, and onion by hand, use a food processor to speed up the process.

Preheat the oil: Start heating the cooking oil while you prepare the catfish to reduce waiting time.

Double the recipe: Fry extra catfish and store it in the fridge. This way, you can quickly reheat it and add it to the chili mixture for a fast meal later.