Crispy Catfish Salad with Thai Chili Dressing
Crispy pan-fried catfish served over cool greens with a tangy Thai chili lime dressing. Ready in 25 minutes with bold, fresh flavors.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- ¾ lb catfish fillets
- 3 tablespoons cornstarch
- ½ teaspoon salt
- 3 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 1 teaspoon Thai red chili paste
- 1 teaspoon palm sugar or brown sugar
- 4 cups mixed greens or romaine lettuce
- ½ piece cucumber, thinly sliced
- ¼ cup red onion, thinly sliced
- ¼ cup fresh cilantro leaves
- 2 tablespoons vegetable oil for frying
Instructions
- 1
Pat the catfish fillets dry with paper towels by pressing gently on both sides—this helps them crisp up when fried.
- 2
Pour 3 tablespoons cornstarch onto a small plate and sprinkle 0.5 teaspoon salt over it, then stir with a fork until combined.
- 3
Lay each catfish fillet on the cornstarch mixture, flip it over, and press gently so the coating sticks to both sides.
- 4
In a small bowl, pour 3 tablespoons fresh lime juice, 2 tablespoons fish sauce, 1 teaspoon Thai red chili paste, and 1 teaspoon sugar, then whisk together with a fork until the sugar dissolves and the paste breaks up.
- 5
Wash and spin or pat dry 4 cups mixed greens, then place them in a large bowl.
- 6
Slice the cucumber lengthwise into thin planks, then lay them on a cutting board; thinly slice the red onion crosswise into rings.
- 7
Place a 10-inch nonstick skillet over medium-high heat and pour in 2 tablespoons vegetable oil—wait until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 8
Gently place both catfish fillets into the hot oil—you should hear an immediate, steady sizzle.
- 9
Cook the fillets without moving them for 4 minutes, until the undersides turn golden brown and look crispy at the edges.
- 10
Using a thin metal spatula, slide it under each fillet, flip it gently, and cook the other side for 3 minutes until that side is also golden and the thickest part flakes easily with a fork.
- 11
Slide the catfish onto a clean plate and let it rest for 1 minute.
- 12
Drizzle the Thai chili dressing evenly over the greens in the bowl and toss gently with your hands until all the leaves are lightly coated.
- 13
Divide the dressed greens between two plates, spreading them into an even layer.
- 14
Scatter the cucumber slices and red onion rings on top of each salad in an even layer.
- 15
Cut each catfish fillet in half, then place both pieces in the center of each salad.
- 16
Sprinkle 2 tablespoons fresh cilantro leaves over each plate.
Tools you’ll need
- paper towels
- small plate
- fork
- small mixing bowl
- whisk
- large mixing bowl
- salad spinner or colander
- cutting board
- chef's knife
- 10-inch nonstick skillet
- measuring spoons
- thin metal spatula
- serving plates
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