Crispy Catfish Salad with Thai Chili Dressing
Catfish fillets pan-fried until golden and crispy, served over cool greens with a punchy Thai chili-lime dressing. Ready in under 25 minutes.
- Total time
- 22 min
- Servings
- 2
- Calories
- 285
- Protein
- 28g
Ingredients
- ¾ lb catfish fillets
- 3 cups mixed salad greens
- ½ whole cucumber
- 1 whole lime
- 1 tbsp Thai chili paste
- 1 tbsp fish sauce
Instructions
- 1
Pat catfish fillets dry with paper towels. Season both sides with salt and pepper.
- 2
Slice cucumber into thin rounds. Juice the lime into a small bowl.
- 3
Whisk lime juice, chili paste, and fish sauce until smooth. Set dressing aside.
- 4
Heat 2 tbsp oil in a large skillet over medium-high until it shimmers.
- 5
Slide catfish into the pan. Sear 3-4 minutes per side without moving until edges are deep golden.
- 6
Transfer cooked catfish to a cutting board and break into bite-size pieces.
- 7
Toss greens and cucumber with dressing. Divide between bowls.
- 8
Top each bowl with warm catfish. Serve immediately.
Tools you’ll need
- 12-inch skillet
- paper towels
- small bowl
- whisk
- cutting board
- serving bowls
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