Best Crispy Catfish Salad Recipes
CRISPY CATFISH AND GREEN MANGO SALAD (YUM PLA DOOK FOO)
Yum Pla Dook Foo is a traditional Thai dish with green mangoes and crispy catfish. Light and refreshing, it will bring you directly to the land of smiles. Another way to serve is to put the crispy fish on a plate with the salad mixture on the side.
Provided by Sckolo
Categories Salad
Time 45m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 277 calories, Carbohydrate 15.5 g, Cholesterol 47.7 mg, Fat 17.6 g, Fiber 2 g, Protein 16.2 g, SaturatedFat 2.6 g, Sodium 1208.9 mg, Sugar 9.2 g
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.
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
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