Yum Pla Duk Fu
Thai Crispy Catfish Salad
A vibrant and textural Thai salad featuring fluffy, crispy fried catfish flakes tossed with a zesty green mango and herb dressing. The sourness of the mango, the heat of the chili, and the savory notes of the dressing perfectly complement the light and airy texture of the fried fish.
🧂 Ingredients
- 400 g Catfish fillets(Skinless and boneless. Ensure they are fresh.)
- 4 cups Vegetable oil or peanut oil(For deep frying. Use a neutral oil with a high smoke point.)
- 1 large Green mango(Unripe, firm mango. Should be tart and not sweet. Grated or julienned.)
- 1/2 medium thinly sliced Red onion
- 1/4 cup Roasted cashews(Lightly salted or unsalted, roughly chopped.)
- 2 tbsp Dried shrimp(Rinsed and roughly chopped. Optional, but adds depth of flavor.)
- 1-2 to taste Fresh chili(Thai bird's eye chili, finely chopped. Adjust to your spice preference.)
- 1/4 cup Fresh cilantro(Roughly chopped, for garnish and flavor.)
- 2 tbsp Fresh mint leaves(Roughly chopped, for freshness.)
- 3 tbsp Lime juice(Freshly squeezed.)
- 2 tbsp Fish sauce(Good quality Thai fish sauce.)
- 1 tsp Palm sugar(Finely chopped or grated. Can substitute with brown sugar.)
👨🍳 Instructions
- 1
Prepare the catfish: Cut the catfish fillets into thin strips, about 1 cm thick. Pat them very dry with paper towels. This is crucial for achieving crispiness.
⏱️ 10 minutes - 2
Fry the catfish: Heat the vegetable oil in a wok or deep pot over medium-high heat until it reaches 180°C (350°F). Carefully add the catfish strips in batches, ensuring not to overcrowd the pot. Fry for about 5-7 minutes, or until golden brown and puffed up, resembling fluffy clouds. Use a slotted spoon to remove the fried catfish and drain on paper towels. The goal is a very light and airy texture.
⏱️ 10 minutes - 3
Prepare the salad base: In a large bowl, combine the grated or julienned green mango, thinly sliced red onion, chopped dried shrimp (if using), and roughly chopped roasted cashews.
⏱️ 5 minutes - 4
Make the dressing: In a small bowl, whisk together the fresh lime juice, fish sauce, and palm sugar until the sugar is dissolved. Taste and adjust the seasoning – it should be a balance of sour, salty, and slightly sweet. Add the finely chopped fresh chili to the dressing and stir.
⏱️ 5 minutes - 5
Assemble the salad: Pour the dressing over the mango mixture in the large bowl. Add the chopped cilantro and mint leaves. Toss gently to combine everything evenly.
⏱️ 2 minutes - 6
Serve: Arrange the fluffy fried catfish on a serving platter or individual plates. Spoon the green mango salad generously over the top of the crispy fish. Serve immediately to enjoy the contrast between the crispy fish and the fresh salad.
⏱️ 3 minutes
💡 Pro Tips
- ✓For extra fluffy fish, ensure the catfish is very dry before frying. The oil temperature must be consistent.
- ✓The sourness of the green mango is key to balancing the richness of the fried fish and the savory dressing.
- ✓The combination of crispy fish, crunchy cashews, and fresh herbs provides a delightful textural contrast.
- ✓Adjust the chili and lime to your personal preference for heat and tanginess.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Substitute catfish with other white fish like tilapia or snakehead fish.
- For a vegetarian version, omit the fish and shrimp, and consider adding crispy fried tofu or tempeh.
- Add other herbs like Thai basil or culantro for more complex flavor.