Crispy Catfish Salad
Crispy Catfish Salad, or Yum Pla Dook Foo, is a beloved Thai dish that perfectly captures the country’s signature balance of texture and flavor. Delicate strands of airy, crispy catfish are paired with a vibrant green mango salad dressed in lime juice, fish sauce, palm sugar, and fresh chilies. The result is a dish that’s light yet deeply satisfying as well as crunchy, tangy, spicy, and slightly sweet all at once.
This authentic recipe comes from Chef Lyn, a talented chef and instructor at the Siam Culinary Academy, one of Bangkok’s most popular Thai cooking schools. Drawing on her experience teaching both locals and international students, Chef Lyn keeps the recipe authentic by starting with grilled catfish—a key step that adds depth and smokiness before the fish is dried and fried until crisp.
Traditionally, the whole catfish is grilled over charcoal until fully cooked and lightly smoky, then the flesh is flaked and pounded before frying. This extra step is what gives Yum Pla Dook Foo its signature flavor and texture.
Crispy Catfish Salad (Yum Pladook Foo)
Ingredients
For the Crispy Catfish:
- 1 whole grilled catfish
- cooking oil for deep-frying
For the Mango Salad:
- ½ sour green mango shredded
- 2 tbsp peanuts roasted
- 5 shallots thinly sliced
- 1 celery cut into 1-inch pieces
- 3 red jinda chili fresh, minced
- 1 ½ tbsp palm sugar
- juice of 1 lime
- 2 tbsp fish sauce
- ½ tsp seasoning powder
Instructions
For the Crispy Catfish:
- Remove the meat from the grilled catfish, making sure there are no bones left.
- Using a mortar and pestle, pound the fish until it becomes light and fluffy. (Alternatively, pulse briefly in a food processor, but make sure not to over-process.)
- Spread the fish in a thin layer on a tray and dry it in a low oven (about 100–120°C / 210–250°F) until completely dry but not browned.
- Set aside and let the dried fish meat cool completely.
- Heat a generous amount of cooking oil over medium-high heat. Once the oil is very hot, add small handfuls of the fish meat (do not crowd the pan).
- As soon as the fish floats and turns a light golden brown, scoop it out immediately and drain on paper towels.
For the Mango salad:
- In a mixing bowl, combine fish sauce, lime juice, palm sugar, and seasoning powder. Stir until the sugar is completely dissolved.
- Add the sliced chilies, shallots, mango, and celery into the dressing. Toss gently to combine all the flavors.
Assembly:
- Place the crispy catfish on a serving plate. You can either pour the dressing over the fish just before eating or serve the salad in a separate bowl to keep the fish extra crunchy. Garnish with roasted peanuts on top.
Notes
Related: Thai Roast Duck Red Curry
Related: Thai Fish Cakes w/ Sweet & Spicy Sauce
Related: Thai Red Curry Salmon (Choo Chee Pla)
Related: Steamed Prawns w/ Glass Noodles (Goong ob Woonsen)
Related: Thai Spicy Shrimp Soup: Tom Yum Goong
