Golden Fried Catfish with Fresh Herbs
Crispy Vietnamese-style catfish fillets fried until golden, served with aromatic dill, cilantro, and scallions. A simple, authentic dish bursting with fresh herb flavors.
- Total time
- 30 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
- 1.5 lb catfish fillets
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 4 cloves garlic cloves, minced
- ½ tsp turmeric powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup all-purpose flour
- 2 tbsp cornstarch
- ¼ tsp salt
- 2 cups vegetable oil for frying
- 1 tbsp fish sauce
- 1 tbsp lime juice
- ¼ cup fresh dill, chopped
- ¼ cup fresh cilantro, chopped
- 3 stalks scallions, sliced
Instructions
- 1
Pat catfish fillets dry with paper towels and place them in a shallow dish. Combine fish sauce, lime juice, minced garlic, turmeric, salt, and black pepper in a small bowl, then pour over the fillets. Massage the marinade into the fish, ensuring each piece is well coated, and let rest for 10-15 minutes at room temperature.
- 2
While the fish marinates, combine flour, cornstarch, and salt in a shallow bowl or plate. Mix thoroughly to ensure even coating and no lumps.
- 3
Heat vegetable oil in a large, heavy-bottomed skillet over medium-high heat until it reaches 350°F (use a thermometer or test with a small piece of bread—it should sizzle immediately). The oil should be about 1.5 inches deep.
- 4
Working with one fillet at a time, gently dredge it in the flour-cornstarch mixture, coating both sides and shaking off excess. The coating should be light and even—pat gently to make it stick.
- 5
Carefully lay the coated fillet into the hot oil and fry for 3-4 minutes per side, until the exterior turns deep golden brown and the flesh is opaque throughout. Work in batches if needed, without crowding the pan.
- 6
Transfer the fried catfish to a paper towel-lined plate to drain excess oil. While still warm, sprinkle with fresh dill, cilantro, and sliced scallions.
- 7
In a small bowl, whisk together fish sauce and lime juice to make a quick dipping sauce. Serve the golden catfish immediately with the sauce on the side and steamed jasmine rice or fresh herbs and vegetables for a complete Vietnamese meal.
Tools you’ll need
- Large heavy-bottomed skillet
- Shallow bowls or plates
- Paper towels
- Thermometer
- Tongs or slotted spoon
- Small whisk
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