🇹🇭 Thailand · Food
Yam Pla Duk Fu (Crispy Catfish Salad)
By eatmundo · August 3, 2026
🇹🇭 THAn iconic Thai salad featuring crispy, shredded catfish fried until airy and light, served with a sharp and spicy green mango salad. It is a brilliant contrast of textures and temperatures, perfect for sharing.
Ingredients
check them off as you prepareHow to Make It
- 1
Grill or steam the catfish until cooked, then remove the bones and shred the meat finely.
- 2
Deep-fry the shredded fish in hot oil until it becomes golden, crispy, and 'fluffy'—this is the 'fu' (fluffy) part of the dish.
- 3
Drain the crispy fish on paper towels to remove excess oil and keep it crunchy.
- 4
Peel and julienne the green mango into thin, matchstick-sized strips.
- 5
In a bowl, mix the fish sauce, lime juice, sugar, and sliced bird's eye chilies to create the dressing.
- 6
Toss the mango strips, sliced shallots, and cashews together with the dressing.
- 7
Arrange the crispy fried catfish on a serving plate.
- 8
Top the fish with the dressed mango salad just before serving to maintain the contrast of textures.
Frequently Asked Questions
Can I use any other fish?+
Catfish is preferred because its meat shreds easily into the light, fluffy texture required for this specific salad.
How do I make the fish 'fluffy'?+
The secret is to ensure the fish is very dry before frying and to stir it constantly while frying in very hot oil.
Is green mango mandatory?+
Yes, green mango provides the necessary tart acidity and crunchy texture that balances the savory, fried catfish.
Can I eat this as a main course?+
It is typically served as an appetizer or a side dish, but can be part of a larger Thai meal.
