Thai Crispy Catfish Salad with Green Mango and Herbs

Be the first to rate

(No Ratings Yet)

Loading...

A signature Isaan-style Thai salad featuring golden-fried catfish pounded into crunchy flakes and tossed with tart green mango, fresh herbs, and a hot-sour-salty dressing. The contrast of crackling fish, juicy fruit, and bright chili-lime dressing is what makes this salad unforgettable.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 24 gFat
• 5 gSaturated Fat
• 38 gCarbs
• 4 gFiber
• 22 gSugar
• 30 gProtein
• 1180 mgSodium
• 640 mgPotassium
• 85 mgCalcium
• 2.5 mgIron
• 32 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the catfish

• 1 lb (450 g) skinless catfish fillets
• 1/2 cup all-purpose flour
• 1/2 tsp fine sea salt
• 3 cups vegetable oil, for frying

For the salad base

• 1 medium unripe green mango, peeled and julienned (about 2 cups)
• 1/2 small red onion, thinly sliced
• 3 Thai shallots, thinly sliced
• 1/3 cup loosely packed cilantro leaves
• 1/3 cup loosely packed mint leaves
• 1/4 cup roasted unsalted peanuts, lightly crushed
• 2 tbsp crispy fried shallots, for garnish

For the dressing

• 3 tbsp Thai fish sauce
• 3 tbsp fresh lime juice
• 2 tbsp palm sugar, finely chopped (or brown sugar)
• 3 Thai bird's eye chilies, finely minced
• 2 garlic cloves, smashed
• 1 tbsp warm water

Directions

1. Pat the catfish fillets completely dry with paper towels, then season with salt and dredge lightly in flour. Heat 1 inch of oil in a wok or deep skillet to 350°F (175°C) and fry the fillets for 4-5 minutes, turning once, until deep golden and very crisp.
2. Transfer the fried catfish to a paper towel-lined plate and let cool for 1 minute. Place the warm fish in a wide mortar (or a zip-top bag) and gently pound or crush it into a mixture of fluffy shreds and small chunks, leaving a few larger pieces for texture.
3. In a small bowl, combine the fish sauce, lime juice, palm sugar, minced chilies, garlic, and 1 tablespoon warm water. Stir until the sugar fully dissolves, then taste and adjust the balance so it is punchily sour, salty, and hot.
4. In a large mixing bowl, combine the julienned green mango, sliced red onion, Thai shallots, cilantro, and mint. Pour the dressing over the top and toss quickly so the fruit and herbs glisten but stay crisp.
5. Add the crushed fried catfish and peanuts to the bowl and toss again very gently with two spoons so the fish flakes remain airy and crunchy. Pile the salad onto a platter.
6. Garnish with crispy fried shallots and a few extra mint leaves. Serve immediately at room temperature, ideally alongside sticky rice.
7. Tell diners to eat it right away: the catfish shards lose their signature crispness within 10 minutes once dressed.

Cook’s Notes

• Fry the fish dark golden and well-dried outside; almost any moisture will turn the coating chewy instead of shattering.
• Always crush the catfish while still warm, when it crumbles cleanly; cold fish turns rubbery.
• Palm sugar gives rounder sweetness than refined sugar, but brown sugar is a fine stand-in if pounded fine.
• Substitute tart green apple for the mango if mango is unavailable; the crunch and acidity work similarly.
• Scale chilies up or down to taste: 1 chili for mild, 5+ for a fiercely hot bowl.

You might also like

Asian

Thai Sweet Golden Egg Yolk Drops

Asian

Thai Green Papaya Salad

Asian

Thai Hot and Sour Mixed Seafood Soup (Tom Yum Talay)

Asian

Thai Steamed Fish with Spicy Lime Sauce