Thai · Dinner
Crispy Catfish Salad (Gluten-Free)
Cornmeal-crusted catfish fillet, fried until shatteringly crisp and broken into shards over a Thai-style salad of shallot, cucumber, fresh chili, and herbs. Dressed with fish sauce, lime juice, and brown sugar, the dish balances crunchy fried fish against bright, herbaceous flavours.
$7
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.4gProtein
36.8gFat
33.1gCarbs
6.8gSugar
3.2gFiber
1580mgSodium
115mgChol
4.9gSat Fat
780mgPotassium
95mgCalcium
3.1mgIron
3.8mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Pat catfish chunks dry and toss in a bowl with cornmeal, rice flour, and salt until evenly coated.
2
Fry
Heat vegetable oil in a skillet over medium-high heat until it shimmers, then fry catfish 3–4 minutes per side until deep golden and crisp.
3
Whisk
Combine fish sauce, lime juice, and brown sugar in a small bowl, stirring until sugar dissolves.
4
Toss
Thinly slice shallot and chili, tear lettuce, and thinly slice cucumber. Toss salad greens, herbs, and sliced vegetables with dressing until coated.
5
Plate
Pile dressed salad onto a plate, scatter crisp catfish chunks over top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g catfish fillet, cut into large chunks
- 1/2 cup60g cornmeal
- 4 tbsp32g rice flour
- 1 tsp1 tsp salt
- 1 cup240ml vegetable oil, for frying
- 2 tbsp30ml fish sauce
- 2 tbsp30ml lime juice
- 2 tsp2 tsp brown sugar
- 22 small fresh chili
- 4 tbsp24g shallot
- 4 tbsp16g cilantro leaves
- 2 tbsp6g mint leaves
- 1/2 cup20g lettuce
- 4 tbsp36g cucumber
