Crispy Catfish Salad with Thai Lime Dressing
Panfried catfish fillets with a shatteringly crisp crust sit atop a cool, herbaceous salad dressed in a bright lime-fish sauce vinaigrette. Authentic Thai flavors, 20 minutes start to finish.
- Total time
- 20 min
- Servings
- 2
- Calories
- 340
- Protein
- 28g
Ingredients
- ½ lb catfish fillets
- 3 tbsp cornstarch
- 1 pinch salt and black pepper to taste
- 3 cups mixed salad greens (arugula, leaf lettuce, or romaine)
- ½ cup fresh cilantro and mint, torn
- ½ medium cucumber, thinly sliced
- 3 tbsp lime juice
- 1 tbsp fish sauce
- 2 tbsp olive oil for cooking plus 1 tbsp for dressing
Instructions
- 1
Pat catfish dry with paper towels. Season both sides generously with salt and pepper.
- 2
Toss catfish in a shallow bowl with cornstarch until evenly coated on both sides.
- 3
Whisk lime juice, fish sauce, and 1 tbsp olive oil in a small bowl until combined.
- 4
Heat 2 tbsp olive oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 5
Sear catfish 3–4 minutes per side without moving until golden brown and crispy.
- 6
Transfer catfish to a plate and let cool for 1 minute, then break into bite-sized pieces.
- 7
Toss greens, herbs, and cucumber with the lime-fish sauce dressing in a large bowl.
- 8
Divide salad between two plates and top each with half the crispy catfish pieces.
- 9
Serve immediately while catfish is still warm.
Tools you’ll need
- paper towels
- shallow bowl
- small bowl
- whisk
- 12-inch skillet
- tongs
- large mixing bowl
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