Fried Catfish Recipe

Prepare and marinate catfish

Pat the catfish fillets dry with paper towels. Place them in a shallow dish. Mix lime juice, fish sauce, minced garlic, ground white pepper, and salt in a small bowl. Pour the marinade over the fillets, turning to coat both sides. Let marinate at room temperature for 10–15 minutes (or 30 minutes refrigerated).

Prep breading

Set up a three-part station: beaten eggs in one shallow bowl, a mixture of all-purpose flour and rice flour/cornstarch in another, and the broken rice noodle pieces in a third bowl. The rice noodle pieces will add crunch; keep them slightly coarse (not powdered).

Bread the fillets

Working one fillet at a time: dredge the marinated fillet in the flour mixture, shaking off excess. Dip into the beaten eggs, then press into the broken rice noodles so they adhere evenly. Place breaded fillets on a plate while you heat the oil.

Fry until golden and crisp

Pour vegetable oil into a large skillet or wok until it is about 1/3–1/2 inch deep and heat over medium-high until shimmering (about 350°F / 175°C if using a thermometer). Carefully add the breaded fillets, frying 2–4 minutes per side depending on thickness, until golden brown and cooked through (internal temperature ~145°F / 63°C). Transfer to a paper towel–lined rack or plate to drain. If necessary, fry in batches and keep warm in a low oven (200°F / 95°C).

While the fish fries, assemble the salad. In a large bowl combine shredded lettuce, sliced cucumber, julienned carrot, mint, cilantro, and basil. Toss lightly so herbs distribute through the greens.

Make the dressing

In a small bowl whisk together the nam prik (chili paste), lime juice, fish sauce, and palm sugar until the sugar dissolves. Taste and adjust — it should be balanced salty, sour, spicy, and a touch sweet.

Dress the rice noodles

Add the cooked, cooled rice vermicelli to a bowl. Pour 2/3 of the dressing over the noodles and toss gently to coat. Add chopped roasted peanuts if using. Reserve the remaining dressing to dress the salad or serve on the side.

Divide the lettuce and herb salad among 4 plates (or two larger portions). Pile a portion of dressed rice noodles alongside or on top of the greens. Place a fried catfish fillet over the greens/noodles. Spoon any reserved dressing or extra nam prik over the fish if desired. Garnish with lime wedges and extra herbs. Serve immediately while fish is hot and crunchy.