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Pecel Lele

Java35 minutes · 2 servings · Easy

Pecel Lele — plated and ready to serve
In this recipe
  1. About this recipe
  2. Prep & cook time
  3. Tools you need
  4. Ingredients
  5. Directions
  6. Kitchen tips
  7. Serve with
  8. How to store
  9. Common mistakes

About this recipe

Pecel Lele is the roadside classic of crisp whole fried catfish with raw vegetables and a punchy sambal terasi. At home it becomes a simple Friday-night fry if you dry the fish well and season it properly.

The marinade is modest—garlic, turmeric, coriander, salt—but it removes any muddy taste and turns the skin beautifully golden.

Serve the fish hot and the vegetables cold. That contrast is what makes the plate feel complete.

Prep & cook time

  • Prep20 minutes
  • Cook15 minutes
  • Total35 minutes
  • Servings2 servings
  • LevelEasy

Tools you need

  • Mixing bowl
  • Paper towels
  • Deep frying pan or wok
  • Tongs
  • Serving plate

Ingredients

  • 4 medium catfish (lele), cleaned and scored
  • 3 cloves garlic, minced or pounded
  • 2 cm turmeric, pounded (or 1/2 teaspoon ground)
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoons salt
  • Cooking oil, for frying
  • Cucumber slices, cabbage, and Thai basil (kemangi), for lalapan
  • Sambal terasi, for serving

Directions

  1. Pat the catfish very dry inside and out with paper towels. Moisture causes dangerous oil splatters.
  2. Mix garlic, turmeric, coriander, and salt. Rub all over the fish, including the cavities and scores. Rest 15 minutes.
  3. Heat oil over medium heat for deep or generous shallow frying.
  4. Fry the fish 2 at a time until deeply golden and crisp, turning once, about 6–8 minutes total.
  5. Drain on a rack or paper towels.
  6. Arrange with cucumber, cabbage, and basil. Serve sambal on the side.
  7. Eat while the skin is still crackling.

Kitchen tips

  • Score the sides so heat reaches the thickest part.
  • If the fish smells strong, rinse with lime juice and salt, then dry thoroughly.
  • Keep a lid nearby when frying—catfish can spit.
  • Use fresh oil for the cleanest flavor.

Serve with

  • Warm rice
  • Sambal terasi
  • Lalapan
  • Tempe goreng

How to store

Best fresh. Leftover fish keeps 1 day in the fridge; reheat in a hot oven or air fryer to restore crispness.

Common mistakes

  • Frying wet fish, which splatters and steams the skin soft.
  • Oil that is too cool, leaving the fish greasy.
  • Covering the finished fish tightly so steam softens the crust.