Thai · Dinner
Crispy Catfish Salad
Crispy pan-fried catfish fillet served over a Thai-style salad of shallot, cucumber, tomato, and herbs, dressed with a bright lime-fish sauce vinaigrette. A light cornstarch dredge and minimal oil keep it low-calorie while preserving the crunchy exterior against tender, flaky white fish.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
368Calories
30.2gProtein
16.1gFat
26.8gCarbs
10.9gSugar
3.1gFiber
1210mgSodium
78mgChol
2.5gSat Fat
780mgPotassium
95mgCalcium
2.4mgIron
2.1mcgVitamin B12
22mgVitamin C
Goes well with
Sauvignon Blanc
local
Thai Iced Tea (Cha Yen)
international
gluten-free
low-calorie
low-cholesterol
low-calorie
Instructions
1
Prep
Pat catfish dry with paper towel and coat evenly in cornstarch, shaking off excess.
2
Whisk
In a small bowl, whisk together fish sauce, lime juice, and sugar until dissolved, then stir in shallot and thinly sliced chili.
3
Fry
Heat vegetable oil in a nonstick skillet over medium-high heat and fry catfish 3–4 minutes per side until golden and flaking easily.
4
Plate
Toss cucumber, tomatoes, cilantro, mint, and lettuce with half the dressing, pile on a plate, break catfish into pieces over top, and spoon remaining dressing over the fish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g catfish fillet
- 4 tbsp4 tbsp cornstarch
- 2 tbsp2 tbsp vegetable oil
- 2 tbsp2 tbsp fish sauce
- 4 tbsp4 tbsp lime juice
- 2 tsp2 tsp sugar-white
- 22 small shallot
- 1/2 cup70g cucumber
- 1/2 cup60g cherry tomatoes
- 22 small chili-fresh
- 4 tbsp4 tbsp cilantro leaves
- 4 tbsp4 tbsp mint leaves
- 2 cup40g lettuce
