Vietnamese · Dinner
Crispy Fried Catfish with Turmeric
Catfish fillet pieces are marinated in turmeric, garlic and fish sauce, then dusted in rice flour and shallow fried until golden and crisp. Served with steamed jasmine rice, fresh herbs, cucumber slices and a tangy nuoc cham dipping sauce.
$6
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
478Calories
38.2gProtein
19.8gFat
38.6gCarbs
6.8gSugar
2.6gFiber
1450mgSodium
95mgChol
2.9gSat Fat
720mgPotassium
75mgCalcium
3.1mgIron
2.4mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
spice-route
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Cut catfish fillet into 1-inch pieces and pat dry with paper towels.
2
Marinate
Toss catfish with turmeric, minced garlic and fish sauce in a bowl. Let sit 20 minutes at room temperature.
3
Dredge
Coat each catfish piece in rice flour in a shallow dish, pressing lightly so a thin even layer sticks.
4
Fry
Heat vegetable oil in a skillet over medium-high heat until shimmering. Fry catfish, scallions sliced into 1-inch lengths for 4–5 minutes, turning once, until golden and crisp.
5
Whisk
Stir remaining fish sauce, lime juice, juiced, sugar and water together until sugar dissolves. Stir in jalapeno thinly sliced.
6
Plate
Arrange crispy catfish and scallions over jasmine rice with cucumber on the side. Scatter cilantro over top and serve with dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g catfish fillet
- 2 tsp2 tsp ground turmeric
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 1/2 cup60g rice flour
- 44 scallions
- 1/2 cup120ml vegetable oil, for shallow frying
- 11 lime
- 2 tsp2 tsp sugar
- 2 tbsp2 tbsp water
- 11 jalapeno
- 4 tbsp4 tbsp cilantro leaves
- 1 cup160g cooked jasmine rice
- 44 cucumber slices
