Catfish are freshwater fish found in lakes, rivers, ponds, and creeks. They are a lean yet meaty and low in calories kind of fish and are full of healthy fats and vitamins that are good for our bodies. Catfish also don't have scales but rather smooth gray skin with long, sharp whiskers that look like cat whiskers. Thus the name.

How healthy is catfish?

Catfish is low in calories and packed with lean protein, healthy fats, vitamins, and minerals. It's particularly rich in heart-healthy omega-3 fats and vitamin B12. It can be a healthy addition to any meal , though deep frying adds far more calories and fat than dry heat cooking methods like baking or broiling.

Should I coat my catfish before frying it?

Yes and No. Some recipes may call for the fish to be dredged in a light coat of flour before frying, but not for this Thai stir fry recipe. The meatiness of the catfish adds a wonderful texture to the bold flavors of the curry paste, kra chai, kaffir leaves, and Thai chilis. I find that my dredge fillets change the texture and flavor of the fish for this recipe.

What oil is best for frying catfish?

Use high-smoking heat oil, oils that can handle high heat without altering its molecules that can turn toxic to your body. For a Thai stir-fry dish, vegetable, canola, or avocado oils are recommended for frying catfish.

Why is my fried catfish mushy?

Cook in small batches rather than adding all the pieces into a pan. Overcrowding fish fillets will lower the oil temperature, causing the fish to cook unevenly and leading to mushy fish fillets.

Thai spicy catfish stir fried with red curry paste

Name: Thai spicy catfish recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Thai
Ingredients: 1 pound catfish, cut into 4x3 inch pieces.; 1/3 cup oil, divided; Thai basil 1 cup for stir-frying and about 20 leaves for frying; 1-3 tablespoons red curry paste. Adjust according to preferred spice level; Water. Use as needed and up to 1/3 cup. Use unsalted stock for extra flavors.; 2 tablespoons Krachai, chopped small. Substitute ginger or galangal for 1 tablespoon of each; 1 tablespoon kaffir leaves, thinly sliced; 1 large red Serano chilis, seeds removed. Jalapeños are fine too; 1-2 teaspoon fish sauce; 1 1/2 tablespoon oyster sauce; 2 tablespoon sugar, white, palm, brown, honey, or agave for the sweetener

Description

Thai spicy catfish stir-fried with red curry paste is a delightful dish full of bold and delicious flavors! It’s a hearty fried fish recipe full of bold and spicy flavors from curry paste, herbs, and sweet and salty sauces. It’s a simple recipe and is ready in 30 minutes or less!

Ingredients

Scale

1 pound catfish, cut into 4x3 inch pieces.
1/3 cup oil, divided
Thai basil 1 cup for stir-frying and about 20 leaves for frying
1-3 tablespoons red curry paste. Adjust according to preferred spice level
Water. Use as needed and up to 1/3 cup. Use unsalted stock for extra flavors.
2 tablespoons Krachai, chopped small. Substitute ginger or galangal for 1 tablespoon of each
1 tablespoon kaffir leaves, thinly sliced
1 large red Serano chilis, seeds removed. Jalapeños are fine too
1-2 teaspoon fish sauce
1 1/2 tablespoon oyster sauce
2 tablespoon sugar, white, palm, brown, honey, or agave for the sweetener

Cook Mode Prevent your screen from going dark

Instructions

Fry the basil leaves on medium heat for 30 seconds on each side until the leaves are opaque, bright green, and crispy. With a slotted spoon or spatula, quickly remove and place on a plate lined with paper towels. Repeat until all the leaves are done. Fry in batches if necessary. Don’t overcrowd the leaves. Leave to cool at room temperature.
Make the sauce. Combine fish, oyster, and brown sugar in a small bowl and set aside.
Add oil to a large frying pan on medium-high heat, and fry the fish for 3-4 minutes per side or until lightly golden brown. Don’t touch the fillet until ready to flip over to prevent the meat from falling apart. Once both sides are done, carefully remove the cooked fish and place it on a plate lined with paper towels, set aside.
No need to wash the pan. Only lightly scrape the pan of large bits of food with paper towels if you have large chunks of fish fillet stuck to it. Add 1 tablespoon of oil to medium-high heat on a large skillet. Add the curry paste, break it into small pieces, and stir often. Fry for 1 minute or until fragrant. Turn the stove fan on, as the aroma of the frying curry paste will be strong.
Add the Krachai, kaffir lime leaves, and 2 tablespoons of water and stir. Cook for 1 minute. The curry will start to thicken. You're making a spicy sauce here before adding the fish last.
Add the sauce mixture, chilis, and a small amount of water, around 1-2 tablespoons, or if the curry paste is getting too dry.
Add the fresh basil leaves, and stir well for one minute. Taste and season as needed before adding the fish.
Finally, add the fish, gently stir and scoop the curry sauce into the fillet as best your can. Add 1 more water if necessary (1-2 tablespoons). Cook for 1 more minute. Turn the heat off. Place on a serving plate with jasmine rice and garnish with fried basil leaves, sliced cucumbers, and lime wedges. Enjoy this lovely meal with each perfect bite full of delicious Thai flavors!

Notes

Krachai. These can be difficult to find. But if you venture out to the Asian markets, you will find them there. They are either in the freezer or in brine in a glass jar. Dried or powder is not ideal, but it will get the job done. Hydrate the dried Krachai and use about 1 tablespoon, chopped. For powder, use 1 tablespoon to add to the curry paste during the frying step.
If using frozen catfish, let the fish thaw completely and pat dry well with a paper towel. Let the fish sit for 15 minutes before frying to let the moisture escape a little more.
When cooking the fish, some of the meat will most likely flake and fall apart. It’s ok if this happens. It’s a very good thing. Use it and add to the stirfry! These smaller bits absorb the curry sauce well and the tasty flavors of the finished recipe!

** Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for, and I’d appreciate it! **

Prep Time: 15
Cook Time: 15
Category: Fish recipe
Method: Stir fry
Cuisine: Thai