What makes Crispy Catfish and Green Mango Salad different from other Thai salads?

Green Mango Salad features a cooked, fluffed, and deep-fried protein instead of raw or minced ingredients. This dish stands out for its: Crispy fish base , instead of soft or juicy proteins Separation of wet and dry components , keeping textures distinct Bold contrast of sour, spicy, salty, and sweet , with special attention to crunch It’s this harmony of flavor and texture that makes Crispy Catfish and Green Mango Salad a favorite not only in Thai street food culture but also in Thai restaurants worldwide.

Can I substitute mango with another fruit in Crispy Catfish and Green Mango Salad?

Yes, if you can’t find a proper sour green mango , you can use: Green papaya , which has a similar crunch and neutral flavor Firm green apples , which offer tartness and a crisp bite Unripe peaches or nectarines , as a last resort However, mango’s sharp sourness and fibrous texture make it the ideal ingredient. If you're aiming for authenticity in your Crispy Catfish and Green Mango Salad , finding a truly sour mango will make all the difference.

How do I keep the catfish crispy after frying?

To preserve that satisfying crunch in your Crispy Catfish and Green Mango Salad , you need to handle the fish carefully after frying: Drain well on paper towels immediately after frying. Let it cool slightly on a wire rack to allow steam to escape. Never store it with the mango salad until you’re ready to serve. Reheat in the oven or air fryer instead of the microwave. Moisture is the enemy of crispiness. Keep the crispy catfish and mango salad separate until serving, and always store leftovers in different containers.

What is the best type of fish to use for Crispy Catfish and Green Mango Salad?

Traditionally, catfish is the go-to choice for making Crispy Catfish and Green Mango Salad , but any white-fleshed fish works well. Affordable options like tilapia or cod are great substitutes because they steam easily, flake nicely, and become crispy when dried and fried properly. The key is not the fish species, but the technique . As long as the fish is steamed (not pan-fried), thoroughly dried, and then fluffed, you’ll get that iconic crunchy texture that defines the dish.

Crispy Catfish and Green Mango Salad: The Most Delicious Thai Salad Ever

Description

Crispy Catfish and Green Mango Salad is a traditional Thai dish that combines fluffy, golden fried fish with a spicy, tangy, and refreshing green mango salad. It’s a perfect harmony of texture and flavor, ideal as an appetizer or light main course.

Ingredients

Scale

250 g (9 oz) white fish meat (tilapia, cod, or catfish)
1 teaspoon soy sauce
Oil for frying
2 tablespoon finely chopped palm sugar
2 tablespoon fish sauce
2 tablespoon lime juice
Thai chilies, to taste
½ shallot, thinly sliced
1 heaping tablespoon dried shrimp, chopped (or bonito flakes)
1 sour green mango, julienned
2 tablespoon chopped cilantro
3 tablespoon roasted peanuts

Instructions

Cut the fish into chunks and season with soy sauce. Steam for 5 minutes until fully cooked.
Let the fish cool completely, then place in a muslin cloth and squeeze out all excess moisture.
Pound the fish in a mortar and pestle until fluffy and no chunks remain.
Heat 1 to 1.5 inches of oil in a wok or deep pot to 400°F. Fry the fluffed fish in batches until golden brown, then drain on paper towels.
In a mortar, pound Thai chilies until fine. Add palm sugar and mash to a paste. Add fish sauce and lime juice, mix until dissolved.
Transfer dressing to a bowl. Stir in dried shrimp, shallots, and julienned mango. Let sit for 5–10 minutes to absorb flavor.
Stir chopped cilantro into the mango salad just before serving.
Place crispy fish on a serving plate, top with roasted peanuts, and serve the mango salad on the side. Pair with jasmine rice if desired.

Notes

Do not over-steam the fish; it should be just cooked through.
The fish must be thoroughly dry before frying to achieve a fluffy, crispy texture.
Use sour mango rather than just unripe or green mango for the right flavor.
Serve the salad and fish separately to maintain crispiness.
Reheat leftover fish in an oven or air fryer, not microwave.

Nutrition

Serving Size: 1 plate
Calories: 450
Sugar: 10g
Sodium: 700mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 30g
Cholesterol: 75mg

Keywords: Crispy Catfish and Green Mango Salad, Thai Salad, Yum Pla Duk Foo, Mango Salad, Thai crispy fish, Thai appetizer