Thai · Dinner
Crispy Catfish Salad
Catfish fillet strips coated in seasoned rice flour and cornstarch, deep fried until shatteringly crisp. Tossed with lime and fish sauce dressing over shredded green mango, shallot, cilantro, mint, and crushed peanuts, finished with fresh chili for a sharp, funky, crunchy salad.
$7
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
478Calories
30.2gProtein
25.8gFat
31.4gCarbs
9.8gSugar
3.1gFiber
1450mgSodium
95mgChol
3.9gSat Fat
620mgPotassium
75mgCalcium
2.4mgIron
2.6mcgVitamin B12
24mgVitamin C
gluten-free
sweet-heat
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Pat catfish strips dry, toss with rice flour, cornstarch, salt, and turmeric until evenly coated.
2
Fry
Heat vegetable oil in a wok over medium-high heat (350°F/175°C) until shimmering. Fry catfish strips for 3 to 4 minutes, turning once, until deep golden and rigid.
3
Rest
Transfer fried catfish to paper towels and rest 2 minutes to keep the crust crisp.
4
Toss
Whisk fish sauce, lime juice, and sugar until dissolved. Toss green mango, shallot, cilantro, mint, and chili with dressing, then arrange on a plate with catfish strips scattered over top and peanut crushed across the surface.
5
Plate
Spoon remaining dressing over the salad and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g catfish fillet
- 6 tbsp6 tbsp rice flour
- 4 tbsp4 tbsp cornstarch
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp turmeric-ground
- 1 cup240ml vegetable oil, for frying
- 2/3 cup70g green mango
- 2 tbsp2 tbsp shallot
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp mint
- 22 fresh chili
- 2 tbsp2 tbsp roasted peanut
- 2 tbsp2 tbsp fish sauce
- 3 tbsp3 tbsp lime juice
- 2 tsp2 tsp sugar-white
