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Lemon Mint Drizzle Crispy Lemongrass Catfish with Green Apple Dressing

Name: Lemon Mint Drizzle Crispy Lemongrass Catfish with Green Apple Dressing
Total time: 47 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 whole catfish (about 1.5 lbs); 1/2 cup all-purpose flour; 1/2 tsp salt; 1/2 tsp black pepper; 1 egg; 1/4 cup milk; 1 tbsp oil for frying; 1/4 cup soy sauce; 1 tbsp rice vinegar; 1 tbsp sugar; 1/4 cup lemongrass, finely chopped; 1/4 cup fresh mint, chopped; 1/4 cup mango, diced; 1/4 cup red onion, thinly sliced; 1/4 cup cashew nuts, toasted; 1/4 cup tomatoes, diced; 1 tbsp lemon juice; 1 tsp fresh mint leaves

Add a zesty lemon and mint drizzle over the catfish.

47 minutes2 servings

Method

In a bowl, mix flour, salt, and pepper. In another, beat egg with milk.
Dip catfish in the egg mixture, then coat in flour.
Heat oil in a pan to 180°C (350°F), fry catfish until golden and crisp.
In a small bowl, mix soy sauce, rice vinegar, and sugar for the dressing. Add lemongrass, mint, mango, red onion, cashew nuts, and tomatoes. Toss to combine.
Before serving, mix lemon juice and mint into the dressing.
Cook catfish to an internal temperature of 63°C (145°F) before serving.

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