🇹🇭 Thailand · Food
Crispy Fluffy Catfish
By eatmundo · August 3, 2026
🇹🇭 THA dramatic Thai appetizer featuring deep-fried minced catfish that puffs up into a golden, cloud-like texture. It is served with a zesty, sharp green mango salad to cut through the richness.
Ingredients
check them off as you prepareHow to Make It
- 1
Steam the catfish for 15 minutes until opaque and tender, then let it cool.
- 2
Remove all skin and bones, and finely flake the white meat into a bowl.
- 3
Mix the fish with 50g of flour, adding just enough ice water to form a loose, wet batter.
- 4
Heat 500ml of oil in a wok to 180°C; you can test it by dropping a tiny bit of batter—if it sizzles instantly, it's ready.
- 5
Scatter the fish mixture into the hot oil bit by bit, using a slotted spoon to help it puff into golden, crispy wisps.
- 6
Fry for about 2-3 minutes until deep golden brown, then drain on paper towels to ensure it stays crunchy.
- 7
Julienne the green mango and toss it with fish sauce, lime juice, and palm sugar to make the dressing.
- 8
Serve the crispy fish pile on a plate, topped or accompanied by the fresh, tangy mango salad.
Frequently Asked Questions
Why does my fish get soggy?+
The oil must be at a high, consistent temperature (180°C). If the oil is too cold, the fish absorbs it and loses its crunch.
Can I use another fish?+
Yes, any firm white fish works well, provided you steam it first and remove all moisture before battering.
Is the green mango essential?+
Yes, its acidity and crunchy texture are critical to balancing the fried, oily fish meat.
How long does it stay crispy?+
It is best served immediately. It will soften within 30 minutes due to the moisture in the air and salad.
