Crispy Catfish Green Mango Salad Recipes

THAI CRISPY CATFISH AND GREEN MANGO SALAD

Steps:

• Preheat the oven to 200 degrees Celsius. Wrap the catfish in a non-stick baking sheet and grill in the oven for 20 minutes. Unwrap and cool the fish. Separate the flesh from the bones and flake the flesh into large pieces using two forks. Place the flaked fish on a plate to dry. Peel the mangoes and slice into thin matchstick-like pieces. Dry roast the nuts in a pan until golden brown. Pound the chilies, peanuts, and sugar in a mortar and pestle. Add fish sauce and lime juice and mix till the sugar is dissolved. Transfer the mixture to a bowl and add the chopped onions and mango. Heat oil in a deep bottomed pan. Deep fry the flaked fish in batches until golden brown. Place on paper towels to drain. Transfer the fried fish to a serving plate and serve the mango salad beside the fish. Garnish with chopped cilantro. Trivia Catfish are freshwater fish and are found all over the world. There are almost 2900 species of catfish. The smallest catfish are about 1 inch long and the largest ones can be more than 15 feet in length. Some catfish swim upside down, some grunt (talk), and some are transparent. The largest blue catfish to be caught till date weighed 124 pounds.

CRISPY CATFISH AND GREEN MANGO SALAD (YUM PLA DOOK FOO)

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Place catfish on a baking sheet.
• Roast in the preheated oven until flesh is opaque, 10 to 15 minutes. Flake into large pieces with a fork. Lay the flaked fish out on a plate to dry.
• Heat oil in a large pan over medium-high heat. Fry fish in batches until golden brown, about 5 minutes. Try not to break up the fish too much in the pan.
• Toss mango, shallots, cilantro, green onions, peanuts, fish sauce, lime juice, Thai chiles, and sugar together in a large bowl. Toss in crispy catfish at the very last minute. Check the seasoning; the salad should taste sour, hot, and salty, with a slight sweetness at the end.

CRISPY CATFISH GREEN MANGO SALAD

Steps:

• There are two ways of frying the cat fish. The traditional way is to place the catfish fillet on a cutting board and, using 2 forks, break up the fish into very small pieces. Heat up the oil in a wok or skillet on medium low heat and deep fry the fish until golden brown. I recommend that instead of the traditional method, you bake it first and then drain the juices and then fry the whole filet on medium low heat. As you are frying the filet, break it up with your spatula into very small pieces. It takes a few minutes to brown all the pieces to be very crispy. Drain the cooked fish on paper towel. Mince the chili pepper. Mix the minced chili pepper, sugar, fish sauce and lime juice together. Slice the shallot thinly. Peel and grate mango with a large hole grater. In Thailand, as in the pictures, people sliver the mango by first chopping along the length of the mango many many times so that the blade goes just a little below the surface and then cutting the thin pieces away. If your cashews are uncooked, toast them in a pan until golden brown. Mix all ingredients together and serve.