Thai cuisine · Salads & Mezze

Crispy Catfish Salad

Shredded catfish is fried until light and crispy, then tossed with a tangy green mango and peanut salad.

Ingredients · for 4 servings

• 2 catfish fillets (200 g each)
• 1 green mango
• 4 shallots
• 3 Thai chilies
• 2 limes
• 3 tbsp fish sauce
• 2 tsp palm sugar
• 50 g peanuts
• 500 ml frying oil
• 1/2 bunch coriander (cilantro)
• Salt

Instructions

1. Salt the catfish fillets and cook in the oven at 200°C or on the grill for 20 min. until the flesh is firm and feels dry.
2. Let the fish cool completely, remove the skin and bones, then shred the flesh with two forks into very fine, fluffy strands.
3. Heat the frying oil to 180°C and fry the fish strands in two batches, 2–3 min. each, until they puff into a golden, airy patty; drain on paper towels.
4. Toast the peanuts in a dry pan for 4 min. until fragrant, then roughly chop.
5. Stir together lime juice, fish sauce, palm sugar and the finely chopped Thai chilies until the sugar dissolves.
6. Cut the mango and shallots into thin strips, toss with the dressing, peanuts and coriander, and arrange next to the still-warm, crispy fish.