Best Catfish Salad Recipes

CRISPY CATFISH AND GREEN MANGO SALAD (YUM PLA DOOK FOO)

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Place catfish on a baking sheet.
• Roast in the preheated oven until flesh is opaque, 10 to 15 minutes. Flake into large pieces with a fork. Lay the flaked fish out on a plate to dry.
• Heat oil in a large pan over medium-high heat. Fry fish in batches until golden brown, about 5 minutes. Try not to break up the fish too much in the pan.
• Toss mango, shallots, cilantro, green onions, peanuts, fish sauce, lime juice, Thai chiles, and sugar together in a large bowl. Toss in crispy catfish at the very last minute. Check the seasoning; the salad should taste sour, hot, and salty, with a slight sweetness at the end.

CORNMEAL CRUSTED CATFISH WITH GRILLED TOMATO AND SWEET ONION SALAD

Steps:

• Season the tomatoes and onions with salt and pepper on both sides. Brush the tomatoes and onions with canola oil on both sides. Place tomatoes and onions on a hot grill and grill for 3 minutes per side. Remove from the grill and coarsely chop. Place in a bowl and add balsamic vinegar and thyme. Check for seasoning. Set aside.
• In a shallow dish, combine cornmeal, salt, pepper and cayenne pepper. Lightly dredge the catfish fillets in the cornmeal, pressing lightly to make the cornmeal stick well. Place a saute pan on the grill and heat. When the pan is hot, add 3 tablespoons of canola oil and heat. Place the catfish in the pan, and pan fry for 3 to 4 minutes per side or until the cornmeal is golden brown. Serve the catfish with the grilled tomato and onion salad.

THAI CATFISH SALAD (YAM PLA DOOK FOO)

Steps:

• Steam catfish till done and let cool.
• Remove flesh and crumble into small bite-sized pieces and spread.
• (If thick,then inside will not be crispy) Heat oil at medium heat and deep fry the catfish crumbs.
• Fry until golden brown, remove and drain oil from crumbs using kitchen towel.
• In a mixing bowl, mix sugar, fish sauce and birdeye chili.
• Add mangoes, shallot, groundnut and mix well.
• Serve on lettuce and garnish with coriander.

CRISPY CATFISH GREEN MANGO SALAD

Steps:

• There are two ways of frying the cat fish. The traditional way is to place the catfish fillet on a cutting board and, using 2 forks, break up the fish into very small pieces. Heat up the oil in a wok or skillet on medium low heat and deep fry the fish until golden brown. I recommend that instead of the traditional method, you bake it first and then drain the juices and then fry the whole filet on medium low heat. As you are frying the filet, break it up with your spatula into very small pieces. It takes a few minutes to brown all the pieces to be very crispy. Drain the cooked fish on paper towel. Mince the chili pepper. Mix the minced chili pepper, sugar, fish sauce and lime juice together. Slice the shallot thinly. Peel and grate mango with a large hole grater. In Thailand, as in the pictures, people sliver the mango by first chopping along the length of the mango many many times so that the blade goes just a little below the surface and then cutting the thin pieces away. If your cashews are uncooked, toast them in a pan until golden brown. Mix all ingredients together and serve.

PAN-FRIED CATFISH WITH ARUGULA-ORANGE SALAD

Steps:

• Combine arugula, oranges, and red onion in large bowl. Whisk together orange juice, olive oil, and 1 pinch of cayenne in small bowl. Season dressing to taste with salt and pepper.
• Combine cornmeal, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 pinch of cayenne in shallow dish. Rinse catfish; shake off excess water. Dredge catfish in cornmeal mixture; turn to coat evenly.
• Heat vegetable oil in heavy large skillet over medium-high heat. Add catfish and cook until coating is golden brown and crispy and fish is opaque in center, about 2 1/2 minutes per side.
• Drizzle dressing over salad. Divide salad equally among 4 plates; top with catfish and serve.

CRISPY CATFISH SALAD

Steps:

• Preheat grill. Make marinade. Add fish and turn to coat. Let stand 10 minutes. Make dressing. Set aside. Drain fish from marinade. Place fish on lightly oil grill. Grill 5 to 7 minutes per side Butterfly fish, carefully remove spine, head and tail. Press fillet firmly with a fork to compress it; dust with flour and shake lightly to remove excess. In a wok, heat oil for deep-frying to 375. Deep-fry fish, turning once, until golden brown, 3 to 4 minutes. Remove with slotted spoon and drain on paper towels. Place lettuce, lemongrass, shallot and cilantro in large bowl. Add dressing and toss. With fork, flake fish into pieces and place on top of salad. To sere, sprinkle with peanuts, garlic and dried shrimp

SMOKED CATFISH SALAD

Steps:

• Place wood shavings in center of smoker; top with drip pan and rack. Add catfish, leaving enough room between fillets so smoke can circulate. Place on stove over medium heat and smoke for 20 to 25 minutes. Shut off heat and let rest, covered, for 5 minutes. Catfish should be fully cooked and bronzed, with crisp edges.
• While fillets are still warm, break them into pieces in a large bowl. Add remaining ingredients and mix well. Taste for seasoning, adding more sour cream if too dry. Serve immediately or refrigerate and serve cool.

CORNMEAL CRUSTED CATFISH WITH TOMATO CUCUMBER SALAD

Steps:

• https://www.blueapron.com/recipes/cornmeal-crusted-catfish-with-cucumber-tomato-salad-remoulade-sauce?utm_source=Email%20Marketing&utm_medium=email&utm_campaign=70615%20Recipe%20Newsletter%20EN

WARM CATFISH SALAD

Steps:

• In a 10 inch saute pan cook bacon until cripsy, remove, place on papertowel. Saute julienned catfish, apples, onions, for 4 minutes. Heat butter and wilt chickory, salt and pepper and add rest of ingredients. Drizzle with sherry vinegar and top with currants.;

CATFISH SALAD

Steps:

• 1. In 3-quart saucepan, combine tomato juice, oregano, garlic salt, lemon juice, and onion. Cook over medium heat, stirring frequently, until mixture boils. Place catfish in boiling liquid. Cover and reduce heat to low. Simmer 10 minutes or until fish flakes. Remove from heat and cool 30 minutes.2. Remove fish from liquid flake fish and refrigerate.3. Wash, dry, and tear greens. Place in large mixing bowl. Cover and refrigerate. 4. In small saucepan, combine water, vinegar, oregano, and pepper. Cook over medium heat, stirring until mixture boils. Remove from heat and stir in artifical sweetener. Pour mixture over greens and cover bowl with plastic wrap. Let stand 1 minute.5. Stir in onions, tomatoes, and catfish. Portion into individual serving bowls. Sprinkle evenly with KELLOGG'S ALL-BRAN with Extra Fiber cereal. Serve immediately.