Crispy Catfish Green Mango Salad

Method14 steps

1. 1

   Step 1: Use the traditional small-piece frying route for this version. Set out the fish and measured salad ingredients before cooking.

2. 2

   Step 2: Put the ½ lb catfish fillet on a cutting board and use two forks to break it into very small pieces. If the raw fillet resists the forks, mince it finely with a knife instead.

   Uses ½ lb catfish fillet

3. 3

   Step 3: Heat the ⅓ cup vegetable oil in a wok or skillet over medium to low heat, then add the small fish pieces from step 2 and fry until they start turning golden.

   Uses ⅓ cup vegetable oil · Small catfish pieces

   
4. 4

   Step 4: Keep frying the fish and oil from step 3 over medium to low heat, watching the pieces closely.

   Uses Catfish pieces frying in the measured oil

5. 5

   Step 5: Use the spatula to separate and turn the pieces in the pan from step 4 so they brown evenly.

   Uses Catfish and frying oil in the pan

6. 6

   Step 6: Continue frying the fish from step 5 until all the pieces are golden and very crisp. The source describes a few minutes; check that the fish is fully cooked, reaching at least 63°C (145°F), before removing it.

   Uses Catfish pieces and oil during frying

   
7. 7

   Step 7: Take the cooked fish from step 6 out of the oil and drain it on paper towel. Take the frying pan off the heat.

   Uses Cooked crisp catfish lifted from its frying oil

8. 8

   Step 8: Mince the 3–5 Thai chili peppers.

   Uses 3–5 Thai chili peppers

9. 9

   Step 9: Mix the minced chilies from step 8 with the 1 tsp sugar, 2 tbsp fish sauce and juice squeezed from the one lime.

   Uses Minced Thai chilies · 1 tsp sugar · 2 tbsp fish sauce · 1 lime

10. 10

    Step 10: Thinly slice the two shallots.

    Uses 2 shallots

11. 11

    Step 11: Peel and coarsely grate green mango (⅓ cup) to measure the ⅓ cup mango flesh for this salad.

    Uses ⅓ cup green mango

    
12. 12

    Step 12: Keep the prepared ⅓ cup mango from step 11 ready to mix with the dressing, shallots and drained fish.

    Uses Prepared green mango for the salad

    
13. 13

    Step 13: If using the optional ¼ cup cashews, toast them in a pan until golden brown if they are raw; already toasted cashews need no further toasting.

    Uses ¼ cup cashews, optional

14. 14

    Step 14: Mix the drained crisp catfish from step 7 with the chili-lime dressing from step 9, sliced shallots from step 10, prepared mango from step 12 and optional cashews from step 13. Serve immediately.

    Uses Drained crisp catfish · Chili-lime dressing · Thinly sliced shallots · Prepared green mango · Optional prepared cashews