Crispy Indonesian Fried Catfish with Fiery Sambal (Pecel Lele)

Pat the catfish fillets dry with paper towels. In a shallow dish, combine the turmeric powder and 1/2 teaspoon of salt. Rub this mixture evenly over both sides of the catfish fillets, then dredge them lightly in the all-purpose flour, shaking off any excess.

Heat 2 cups of vegetable oil in a deep skillet or wok over medium-high heat until it reaches 350°F/175°C. Carefully place the floured catfish fillets into the hot oil. Fry for 4-6 minutes per side, or until golden brown and cooked through, with an internal temperature of 145°F/63°C. Remove the fish and place it on a wire rack lined with paper towels to drain excess oil.

While the fish fries, prepare the sambal. In a mortar and pestle or a small food processor, combine the red bird's eye chilies, garlic cloves, and small tomato. Grind or pulse until a coarse paste forms.

In a small saucepan, heat 2 tablespoons of the frying oil over medium heat. Add the chili paste and sauté for 3-5 minutes, stirring frequently, until fragrant and slightly darkened. Stir in the 1/2 teaspoon of palm sugar and a pinch of salt, cooking for another 1 minute until the sugar dissolves and the sambal is well combined.

Serve the crispy fried catfish immediately with a generous dollop of the freshly made spicy sambal. Enjoy hot.