What are Delicious Catfish Dishes? Top 14 Delicious and Nutritious Catfish Recipes

Catfish has long been a familiar ingredient in Vietnamese cuisine. With its sweet, firm meat and few fine bones, catfish can be prepared into many delicious dishes that suit the taste of the whole family. If you are wondering what to cook with catfish to make it delicious, the article below will suggest attractive dishes along with how to choose and prepare the fish properly. Follow this article from Ola Squid to learn more!

1. What is catfish? Nutritional value for health

Catfish is a familiar freshwater fish, usually living in ponds, lakes, rivers, and muddy fields. They appear in many countries such as India, Syria, African countries… and are especially popular in Southeast Asia, of which Vietnam is considered to be the place with the largest quantity.

Not only easy to process, catfish is also rich in essential nutrients such as protein, calcium, healthy fats, iron, and B vitamins. As a result, catfish meat helps supplement energy, support cardiovascular health, digestion, and enhance overall health.

In traditional medicine, catfish is considered a natural remedy with a sweet taste and neutral properties, bringing many benefits such as relieving colds, nourishing the kidneys, nourishing the blood, clearing heat, supporting the treatment of fatigue, regulating menstruation, insomnia, anorexia… At the same time, catfish is also beneficial for postpartum women and people facing issues like diabetes or asthma.

=>> SEE MORE: What is delicious to make with herring? Top 8 simple processing methods

2. Secrets to choosing and preparing delicious catfish without a fishy smell

How to choose fresh catfish

To have a perfectly flavored dish, the catfish selection step is extremely important. Fresh catfish usually have shiny skin, dark yellow or natural black color, a slim belly, and are not bloated. When touched, the fish should be strong, have bright eyes, wriggle vigorously, and feel slippery yet firm. Priority should be given to fish of moderate size, about 1kg; the meat will be firmer and sweeter compared to fish that are too large or too small.

Tips for cleaning catfish slime and effectively removing the fishy odor

Catfish are famous for being very slimy, so proper preparation will help the dish taste better. You can use coarse salt, lemon, or vinegar to rub all over the fish’s body so that the slime layer comes off easily. Another tip is to quickly scald the fish with very hot water (not boiling) to remove slime while still maintaining the firmness of the meat. After cleaning, rinse with cold water and then continue to soak the fish for a few minutes with crushed ginger or white wine to thoroughly eliminate the fishy odor.

Distinguishing between wild catfish and farmed catfish

Wild catfish and farmed catfish have some different characteristics that you should note when buying:

• Wild catfish usually have a slim body, dark skin, and a small, long head. The meat is firm, fragrant, uniquely sweet, and has little fat. They live naturally, so the flavor is rich, suitable for frying, grilling, or braising.
• Farmed catfish have a larger body, lighter skin color, and a round head. The meat is softer and fattier than wild fish, suitable for braising or making soup.

=> See more: What is delicious to make with stingray? Suggestions for 12 tasty stingray dishes

3. What to cook with catfish to make it delicious?

3.1. Fried catfish with ginger fish sauce

If you are looking for a delicious dish to change the flavor for a weekend meal, fried catfish with ginger fish sauce will surely satisfy the whole family.

Ingredients:

• Fresh catfish: 1-2 fish
• Fresh ginger: 2-3 thin slices or minced.
• Garlic: 2-3 cloves, minced.
• Fresh chili: 1-2 pieces
• Good fish sauce, sugar, cooking oil
• Lemon: ½ piece (or vinegar).
• Raw vegetables, cucumber, or white rice for serving.

Instructions:

• Step 1: After cleaning the catfish, rinse it again with diluted salt water and lemon to remove the fishy odor. Use a knife to lightly score a few lines on the fish’s body so it absorbs the seasoning evenly when fried.
• Step 2: Mix fish sauce, sugar, minced ginger, garlic, chili, and a little filtered water. Season to taste; you can add a few drops of lemon so the fish sauce has a slight sourness to balance the sweet and salty flavors.
• Step 3: Heat oil in a pan, put the fish in and fry over medium heat until golden and crispy on both sides, with the meat inside cooked soft. When frying, turn the fish gently so it doesn’t break apart.
• Step 4: Place the fried fish on a plate, pour the prepared ginger fish sauce over it. Decorate with a few slices of fresh chili or herbs to make the dish more eye-catching. When enjoying, dip the hot crispy fish into the ginger fish sauce or pour it directly over white rice; you will fully feel the richness and harmony of the dish.

=>> DON’T MISS: Revealing how to make flavorful fried egg squid with fish sauce

3.2. Braised catfish with pepper

Braised catfish with pepper is rustic but always has a special attraction, especially on chilly days.

Ingredients:

• Wild catfish: 1-2 fish
• 2-3 cloves of minced shallots and garlic
• Good fish sauce, oyster sauce
• Coconut caramel sauce or syrup: 1-2 spoons to create a beautiful color
• ½ spoon of ground pepper or according to taste

Instructions:

• Step 1: After cleaning, the catfish is cut into bite-sized pieces to help it absorb the seasoning quickly when braised.
• Step 2: Mix the fish with minced shallots and garlic, fish sauce, oyster sauce, and coconut caramel sauce; let it sit for about 30 minutes to absorb evenly. Note to set aside the pepper to add at the end of braising.
• Step 3: Put shallots and garlic into the pot and sauté until fragrant with a little oil, then add the fish and braise over low heat until the sauce thickens and almost dries up.
• Step 4: Sprinkle some ground pepper over the fish, stir gently to blend the flavors. The finished braised catfish with pepper has soft, sweet meat, a rich sauce, and an attractive pungent pepper taste, which is very good with rice.

3.3. Catfish braised in a clay pot

Catfish braised in a clay pot is a traditional hometown dish that makes anyone who eats it remember it forever.

Ingredients:

• Catfish: 1-2 fish
• Minced shallots, garlic: 2-3 cloves each
• Good fish sauce, cooking oil, sugar
• Fresh chili: 1-2 pieces (to taste)
• Filtered water: ½ cup
• Clay pot (if available) for braising, which helps keep heat long and absorbs flavor evenly

Instructions:

• Step 1: After cleaning, the catfish is cut into bite-sized pieces. Rinse with a little salt and lemon to remove the fishy odor, then let it drain.
• Step 2: Mix the fish with minced shallots and garlic, fish sauce, sugar, and a little chili; let it sit for about 20-30 minutes to absorb evenly.
• Step 3: Heat oil in the clay pot or earthenware pot, sauté the remaining shallots and garlic until fragrant. Add the fish, stir gently to let the fish absorb the seasoning evenly. Add enough filtered water, braise over low heat for about 30-40 minutes until the sauce is smooth, the fish meat is soft, sweet, and evenly seasoned.
• Step 4: Re-season if necessary, sprinkle with sliced chili or a little fried shallots to make the dish more attractive. Catfish braised in a clay pot is best when served with hot white rice, cucumber, or raw vegetables, with a rich sauce, soft fragrant fish meat, both salty and slightly sweet, carrying a strong rustic flavor.

3.4. Braised catfish with turmeric

The braised catfish with turmeric dish is both rustic and nutritious, combining the characteristic flavor of yellow turmeric with the natural firmness and sweetness of catfish. Turmeric contains many vitamins, minerals, and the active ingredient curcumin which helps anti-inflammation, is good for the stomach, and supports the prevention of many chronic diseases.

Ingredients:

• Fresh catfish: 1 fish
• Fresh turmeric, green onions
• Minced shallots, garlic: 2-3 cloves each
• Fresh chili: 1-2 pieces
• Fish sauce, sugar
• Caramel sauce or syrup: 1 spoon
• MSG, ground pepper, cooking oil: to taste

Instructions:

• Step 1: After cleaning, rub the fish with salt to remove slime, rinse with lemon juice to eliminate the fishy odor, then cut into bite-sized pieces. Finely crush the turmeric to marinate with the fish.
• Step 2: Mix the fish with turmeric, fish sauce, sugar, caramel sauce, minced shallots and garlic, MSG, and ground pepper. Marinate for about 30 minutes for the fish to absorb the seasoning evenly.
• Step 3: Put the fish into the pot, add fresh chili and braise over very low heat, do not cover so the fish softens naturally. When the pot boils, add about ½ cup of hot water so the fish no longer has a fishy smell. Re-season to taste and braise until the water is reduced and slightly thickened.
• Step 4: Drizzle a little cooking oil over the fish, turn off the heat, add chopped green onions and sprinkle pepper to increase the aroma. Serve the fish on a plate or braise in a bowl, eaten with hot rice. The fish meat is soft, fragrant with turmeric, the braising liquid is rich, both salty and sweet, and will surely make the whole family fall in love.

3.5. Braised catfish with fermented soybeans

What to cook with catfish to make it delicious? You can refer to the braised catfish with fermented soybeans dish with a rich flavor and extremely good with rice.

Ingredients (for 4 people):

• Fresh catfish: 1 kg (about 1-2 fish)
• Minced lemongrass: 1 cup
• Green onions: 10 g, chopped
• Garlic, shallots
• Fresh chili: 3 pieces
• Fermented soybeans: 1 small jar
• Caramel sauce: 2 tablespoons
• Basic seasonings: salt, sugar, MSG, seasoning powder, fish sauce, cooking oil

Instructions:

• Step 1: Quickly scald the catfish in boiling water to remove slime, then rinse with salt and clean water, let it drain, and cut into bite-sized pieces.
• Step 2: Wash and chop green onions; peel and mince garlic and shallots.
• Step 3: Mix the fish with salt, sugar, MSG, seasoning powder, fish sauce, and caramel sauce; let it sit for about 15–20 minutes to absorb the seasoning.
• Step 4: Sauté half of the minced shallots and garlic with cooking oil in a shallow pan, then add minced lemongrass and stir for about 2 minutes. Next, add the fermented soybeans and stir-fry for about 3 minutes, then add water and seasonings (MSG, sugar), and cook until the mixture boils.
• Step 5: Put the fish into the pot, pour in the prepared fermented soybean mixture, and braise over low heat until the sauce thickens and penetrates into each fish fillet.
• Step 6: Sprinkle green onions and chili on top, serve the fish on a plate or braise in a bowl. Braised catfish with fermented soybeans has a characteristic nutty richness from the soybeans, a harmonious sweet and salty braising liquid, and soft fragrant fish meat, suitable for both the elderly and children.

3.6. Braised catfish with ginger

Braised catfish with ginger is fragrant and especially suitable for chilly rainy days. Ginger plays the main role, helping the braised dish smell wonderful and creating a mild spicy taste that balances the richness and highlights the natural sweet flavor of the catfish.

Ingredients (for 4 people):

• Fresh catfish: 500 g
• Fresh ginger: 50 g
• Shallots: 20 g
• Green onion roots: 5 stems
• Fresh chili: 5 pieces
• Caramel sauce: 1 tablespoon
• Fish sauce: 4 tablespoons
• Seasoning powder: 2 tablespoons
• White sugar: 3 tablespoons
• Salt: 1/3 tablespoon
• Ground pepper: 1/3 tablespoon
• Cooking oil: 2 tablespoons

Instructions:

• Step 1: Clean the catfish, cut into bite-sized pieces. Peel and slice or shred ginger as preferred, mince shallots, cut green onions into segments, leave chilies whole or mince as desired.
• Step 2: Put the fish in a bowl, add ginger, shallots, fish sauce, caramel sauce, seasoning powder, sugar, salt, and pepper; mix well so the seasoning absorbs into each fish fillet. Marinate for about 15 minutes before braising.
• Step 3: Place an earthenware pot on the stove, add cooking oil, heat it up, then add the fish and its marinade. When the fish firms up, add 1 cup of boiling water and braise over low heat for about 30 minutes. During braising, turn the fish evenly and skim the foam to keep the liquid clear and fragrant. When nearly cooked, add shredded ginger, green onions, and chili; cook for another 5 minutes.
• Step 4: Place the fish on a plate, decorate with ginger and a few slices of chili. Braised catfish with ginger is very aromatic, the pungent taste of ginger combined with the rich braising liquid will be even more attractive when served with hot white rice.

3.7. Catfish sour soup

Catfish sour soup is a refreshing, rich dish that is very appetizing. The fish meat is sweet, moderately fatty, combined with a sour and spicy broth blended from tamarind, fish sauce, and spices, creating an irresistible flavor.

Ingredients:

• Wild catfish
• Bean sprouts, cabbage, chili, calamansi/kumquat
• Tomatoes: 2 pieces
• Seasoning: salt, sugar, MSG

Instructions:

• Step 1: Wash the catfish with hot water to remove slime, then cut into bite-sized pieces. Wash bean sprouts, cut cabbage into bite-sized pieces, wash herbs thoroughly. Slice tomatoes into wedges and mince chili.
• Step 2: Boil water, drop the fish into the pot; when the water boils again, skim the foam to keep the broth clear and sweet.
• Step 3: When the fish is nearly cooked, add tomatoes and cabbage, cooking until just tender to maintain crispness and freshness.
• Step 4: Add calamansi juice and chili, season with salt, sugar, and MSG to taste. Finally, add bean sprouts and herbs, turn off the heat as soon as the vegetables are cooked. Serve the soup in a bowl and enjoy while hot. Catfish sour soup with its light sourness, mild spiciness, and sweetness from the fish will be an ideal choice for a family meal.

3.8. Catfish simmered with green bananas and tofu

Catfish simmered with green bananas and tofu combines firm, naturally sweet fish meat with green bananas and crunchy pickled eggplants, creating a harmonious blend of richness, sweetness, and fresh crispness.

Ingredients (for 4 people):

• Catfish: 1 kg (about 6 small fish)
• Green bananas: 10 pieces
• Pickled eggplants: 5 pieces
• Tofu: 2 pieces
• Culantro: 5 stems
• Perilla leaves or betel leaves: 1/3 bunch
• Turmeric powder: 1 teaspoon
• Seasoning: salt, MSG, pepper, cooking oil

Instructions:

• Step 1: Peel the green bananas, cut into pieces and soak in diluted salt water for about 1 hour so they don’t turn dark. Cut eggplants into pieces and soak with bananas to reduce bitterness, then wash and drain. Wash and chop perilla leaves, betel leaves, and culantro.
• Step 2: Wash the catfish, drain and marinate with salt, MSG, pepper, and turmeric powder. Mix well and let seasonings absorb for 30 minutes.
• Step 3: Heat oil in a pan, sauté bananas and eggplants over medium heat. Add a little salt, stir for about 5 minutes until absorbed, then turn off the heat.
• Step 4: Boil about 1 liter of water in a pot, add the sautéed bananas and eggplants and cook until bananas are soft. When water boils again, drop the fish in and cook for another 15 minutes until fish is cooked and flavorful.
• Step 5: When the fish is soft, add tofu, perilla leaves, betel leaves, and culantro. Season with salt and MSG to taste, cook for another 2 minutes, then turn off the heat.

3.9. Catfish hotpot

If you don’t know what to make for family or friend gatherings that is both quick and new, you shouldn’t miss catfish hotpot. The fish meat is soft, fragrant, naturally sweet, and deeply absorbed with the characteristic sour and spicy taste of hotpot broth from tamarind, pineapple, and chili, creating a rich, appetite-stimulating dish.

Ingredients (for 4 people):

• Catfish: 1 fish about 2 kg
• Pineapple: 200 g
• 2 tomatoes
• 5 chilies, 1 lemongrass stalk
• Enoki mushrooms: 100 g
• Side vegetables: banana blossom, water mimosa, sesbania flowers, herbs…
• Calamansi juice: 30 ml
• Seasoning: salt, sugar, fish sauce, satay, cooking oil

Instructions

• Step 1: Rub catfish with salt or a mixture of lemon, vinegar, and salt to remove slime and fishy smell, then rinse with diluted warm water. Remove gills and the fishy blood part near the fin spines to clean completely. Fillet the fish by slicing along the spine, cutting meat into thin slices for dipping in the hotpot. Keep the head and bones to cook a naturally sweet broth.
• Step 2: Wash and separate enoki mushrooms. Wash and drain water mimosa, sesbania flowers, and other side vegetables. Thinly slice banana blossom, soak in salt water mixed with lemon so it doesn’t turn dark, then rinse many times. Split lemongrass, mince the base, and cut the stem into 3-4 cm segments. Peel and mince pineapple. Mince shallots and chili, and cut tomatoes into wedges.
• Step 3: Heat oil in a pot, sauté shallots, lemongrass, and chili. When fragrant, add minced pineapple, tomatoes, and satay and sauté until soft. Add 1.5 liters of water, put in the fish head and bones and boil for about 15 minutes to sweeten the water. Season with fish sauce, salt, and sugar to taste, then cook for another 15 minutes until the bones are soft and the broth is rich. Finally, add calamansi juice to create a characteristic light sour taste, adjust seasonings.
• Step 4: When eating, dip the fish fillets into the boiling hotpot until just cooked so the fish isn’t broken. Side vegetables should only be dipped until just cooked to maintain crispness. The hotpot is served with fresh vermicelli, glass noodles, or noodles, and dipping fish into sweet and sour garlic chili fish sauce enhances the flavor even more.

See more: How to cook delicious squid hotpot: fresh squid, sweet and clear broth

If you’re a fan of seafood flavors, don’t miss our premium dried squid products for the perfect snack between your home-cooked meals.

3.10. Catfish cooked with fermented rice

Catfish cooked with fermented rice is extremely attractive with a natural light sourness from the fermented rice, blending with the aroma of turmeric and betel leaves. The fish meat is soft, sweet, lightly fatty, and deeply seasoned, making every spoonful of broth rich and easy to eat, very suitable for family tastes.

Ingredients (for 4 people)

• Catfish: 1 fish
• Fermented rice: 100 g
• Pineapple: 1/2 fruit
• Bird’s eye chili: 3 pieces
• Lemongrass, garlic, shallots
• Culantro, basil: 10 g each
• Vinegar: 50 ml
• Side vegetables: banana blossom, banana stem, sesbania flowers…
• Seasoning: salt, sugar, seasoning powder, MSG, fish sauce

Instructions

• Step 1: Clean the fish, remove entrails and gills. Quickly scald fish in hot water to reduce slime, then cut into 4-5 cm pieces. Soak fish in a mixture of salt and vinegar, scrape off the slime, then rinse and drain.
• Step 2: Soak fermented rice with warm water for about 10 minutes to release the sour taste. Remove pineapple eyes and cut into fan-shaped pieces. Mince shallots and garlic while crushing and segmenting lemongrass. Wash and drain side vegetables.
• Step 3: Sauté shallots and garlic with a little oil. When fragrant, add 4 liters of water to the pot, add lemongrass, chili, and pineapple to cook. When water boils, season with sugar, salt, seasoning powder, and MSG, continue cooking for 10 minutes. Strain fermented rice through a sieve, add the liquid to the pot to create the characteristic sour taste. Finally, season with fish sauce, vinegar, and sugar to balance the flavor.
• Step 4: Drop the fish into the pot, cook until the fish is done, then add culantro and basil to give the hotpot a wonderful aroma. When eating, you can dip vegetables directly in the hotpot or serve the broth into a small pot to use separately.

See more: Recipe for making light sour, rich squid dipped in fermented rice right at home

3.11. Catfish stir-fry with lemongrass

Catfish stir-fry with lemongrass has a strong lemongrass aroma, firm, chewy, delicious fish meat, blending with the natural sweet taste of fresh coconut water. Each hot piece of fish, when dipped in sweet and sour tamarind fish sauce, will bring a perfect balance between salty, sweet, and spicy, creating an unforgettable appetite.

Ingredients (for 5 people)

• Catfish: 3 fish
• Minced lemongrass: 300 g
• 2 onions, 2 chilies
• Minced garlic: 2 teaspoons
• Turmeric powder: 1 teaspoon
• Coconut water: 1 liter
• Tamarind juice: 1 tablespoon
• Roasted peanuts: 2 tablespoons
• Seasoning: salt, sugar, MSG, cooking oil, fish sauce

Instructions:

• Step 1: Wash and finely mince lemongrass. Peel and wash onions, then cut into wedges to maintain crisp sweetness when cooked.
• Step 2: Gut the fish, remove entrails, scrape off slime, rub with salt, and rinse with water to remove fishy smell. Cut off the two blood spots near the fin spines and then cut the fish into bite-sized pieces, drain.
• Step 3: Put fish in a bowl, add turmeric powder, sugar, salt, MSG, fish sauce, and the entire portion of minced lemongrass. Mix well and marinate for about 7-10 minutes to absorb flavors.
• Step 4: Sauté garlic with oil until fragrant, then add fish and stir-fry until the meat firms up. Pour coconut water in, cover, and cook on low heat for about 10 minutes. When fish is cooked, add onions and cook for another few minutes until moderately soft. Re-season to taste then turn off the heat. Sprinkle roasted peanuts on top to add nuttiness.
• Step 5: Mix tamarind juice with sugar and boiling water, stir until tamarind dissolves. Add fish sauce and chopped chili, adjust sour, sweet, and salty tastes to preference.

3.12. Grilled catfish with chili salt

What to cook with catfish to make it delicious? For weekend parties gathering with family, you should not miss grilled catfish with chili salt. The fish is cleaned, marinated with chili salt, then grilled over red coals, creating a crispy fragrant skin layer and soft sweet meat from inside out, combined with a characteristic pungent salty flavor.

Ingredients (for 4 people)

• Catfish: 1 kg
• Salt: 1 teaspoon
• MSG: 2 teaspoons
• Bird’s eye chili: 5 pieces
• Coarse salt: a little

Detailed instructions:

• Step 1: Scrape off slime on the body and head, remove two blood spots near fin spines so the fish isn’t fishy. Rub coarse salt on the fish body and rinse with clean water. Then wipe dry, score both sides of the fish so it absorbs seasoning easily and cooks evenly when grilled.
• Step 2: Pound salt, MSG, and chili together. Rub this mixture evenly over the fish body, especially in the scores. Marinate for about 15 minutes for the fish to absorb the characteristic spicy salty taste.
• Step 3: Prepare a charcoal stove with red hot coals. You can place the fish on a grill or skewer it with bamboo sticks to grill. Turn evenly until the skin is golden crispy, giving off an aroma, and the meat inside is soft and cooked.
• Step 4: Grilled catfish with chili salt is hot and fragrant, each piece of fish meat is sweet mixed with the pungent taste of chili. You can drizzle scallion oil to increase richness and enjoy with raw vegetables, rice paper, and sweet and sour fish sauce or lemon chili salt. Simple yet delicious grilling that everyone loves!

3.13. Catfish porridge

Catfish porridge is full of nutrition, rich in protein and omega-3 fatty acids, very good for health, especially supporting physical and brain development in children. The porridge is soft, smooth, easy to digest, suitable for baby weaning or for the whole family.

Ingredients (for 4 people):

• Catfish: 1 medium fish
• Straw mushrooms: 20g
• Plain rice: 70g
• Sticky rice: 30g
• Ginger, shallots, green onions, coriander
• Seasoning: salt, sugar, seasoning powder, cooking oil

Instructions:

• Step 1: Mix plain and sticky rice, wash clean then soak for about 1 hour to soften. Wash straw mushrooms, soak in diluted salt water for 30 minutes then drain and cut in half. Rub catfish with salt many times to remove slime, wash and cut into segments. Mince shallots, shred ginger, chop green onions and coriander.
• Step 2: Boil about 1.4 liters of water until lightly steaming then add rice. Boil for 15-20 minutes then lower heat, simmer until porridge is soft and remember to stir frequently to avoid burning.
• Step 3: Next, quickly boil catfish to remove fishy smell, then remove meat and discard bones. Sauté shallots with a little oil, add fish and stir-fry quickly, then add straw mushrooms and stir together. Season with a little salt, sugar and stir-fry for about 10 minutes.
• Step 4: When the porridge has thickened, add 500ml of boiling water to balance the thickness. Add the stir-fried fish and mushrooms into the pot, season with salt, sugar, and seasoning powder to taste then cook for another 5 minutes and turn off heat. Finally, sprinkle green onions, coriander, and ginger shreds to enhance aroma.

3.14. Catfish mango salad

Catfish mango salad brings fresh flavors combining the crispness of catfish, light sourness of mango, and the sweet-spicy harmony of fish sauce, topped with nutty roasted peanuts. This salad is also rich in nutrients, supporting digestion, increasing resistance, and helping the body absorb iron and calcium effectively.

Ingredients (for 4 people):

• Catfish: 1 kg
• Green mango: 1 kg
• Bread: 1 loaf (toasted crispy)
• Various herbs
• Roasted peanuts
• Lemon, garlic, chili
• Seasoning: salt, fish sauce, MSG, pepper, cooking oil

Instructions:

• Step 1: Clean catfish then grill until cooked in an oven or air fryer. Remove meat and discard bones. Toast bread until crispy then crumble finely to mix with fish.
• Step 2: Marinate fish with fish sauce, salt, MSG, pepper, minced shallots and a bit of ginger powder (if available). Add crumbled bread, pound lightly for the mixture to blend. Brush a thin layer of oil on a plate, put the fish mixture on and press firmly into pieces.
• Step 3: Heat oil, fry fish pieces until golden crispy on both sides then drain oil. Shred mango, wash herbs. Mix dressing comprising 2 tablespoons sugar, 2 tablespoons fish sauce, 1 tablespoon lemon juice, minced garlic and chili.
• Step 4: Then, you squeeze mango slightly to drain water then mix with fish sauce. Place crispy fried fish on a plate, cover with mango mixture, herbs and crushed roasted peanuts.

4. Answering common questions about catfish

4.1. Who is catfish suitable for?

Catfish is a nutritious food, containing lots of protein, omega-3, B vitamins, calcium and minerals, so it is suitable for almost everyone from young children to the elderly. Thanks to high nutritional content and soft meat, catfish supports brain development in children, enhances resistance, and is good for cardiovascular, digestive, and bone systems of adults and elderly people.

4.2. Which catfish dishes are suitable for the elderly and young children?

For young children and elderly people, catfish dishes prepared gently and easily digestible like catfish porridge, turmeric braised catfish, or ginger steamed catfish… are appropriate. These dishes keep the natural sweet flavor of the fish, are soft and easy to eat, while providing enough nutrients without causing heavy stomach.

4.3. What are the notes when eating catfish?

When enjoying catfish, some points should be noted to ensure safety and maintain full nutrition:

• Completely remove slime, entrails, black membrane and scales before processing to reduce fishy smell.
• Should not eat too much of the fatty skin part, especially for people with cardiovascular diseases or high cholesterol.
• Notice the amount of salt and spices when braising, grilling or stir-frying to be both delicious and health-protective.
• For young children, clean out bones thoroughly to avoid choking and facilitate digestion.

4.4. How to store fresh and processed catfish

• Fresh catfish: You should store fish in the refrigerator for 1-2 days; if you want to keep it longer, clean the fish, wrap tightly and put it in the freezer. Before cooking, you need to defrost naturally in the refrigerator to maintain freshness.
• Processed catfish: Braised, grilled or simmered dishes should be kept in airtight containers and stored in the refrigerator for 1-2 days. Before eating, you should reheat adequately and avoid reheating many times to maintain original flavor and nutrition.

Hopefully, with the detailed suggestions above, you have found the answer to the question “what to cook with catfish to make it delicious?” and have more delicious dish ideas to diversify tastes for the whole family. Don’t forget to visit Ola Squid’s Blog to discover more attractive processing recipes and other interesting secrets! If you are interested in trying Vietnam’s finest seafood snacks, check out our collection of whole dried squid for an authentic culinary experience.