Since my early memories of catfish bring to mind cornmeal-crusted mud, I wanted to give this underrated fish another chance to win me over. I treated it to a very special Vietnamese-inspired preparation: a light sauté of rice flour-and-turmeric dusted catfish followed by a shower of fresh wilted herbs — delicious! The majority of catfish available today is farm raised, eliminating much of the murky flavor of its wild cousins. And while I’m generally not a huge fan of farmed fish, I actually prefer sustainably raised farmed catfish from the United States. Serve the fish over a bed of cooked rice vermicelli for a one-dish meal.
ServingsServes 4
Ingredients
.68 kg (1½ pounds) catfish fillets, about .6 cm (¼ inch) thick, skin removed, cut into 1½-inch pieces
80 grams (½ cup) rice flour
2 teaspoons salt
1½ teaspoons turmeric
½ teaspoon freshly ground black pepper
3 tablespoons vegetable oil, divided, plus more if needed
6 green onions, white and green parts, thinly sliced
36 grams (¼ cup) unsalted peanuts
50 grams (½ cup) chopped fresh dill
79 grams (1 packed cup) fresh cilantro leaves
Cooked rice vermicelli, for serving (optional)
Nuoc Cham, for serving
Preparation
If the catfish feels wet or if it was previously frozen, pat it dry with paper towels or a clean kitchen towel.
Combine the rice flour, salt, turmeric, and pepper in a gallon-size resealable bag or on a wide, rimmed plate. Add half the fish and shake to coat with the seasoned flour. Heat 1 tablespoon of the oil in a large nonstick frying pan over medium-high heat. Remove the fish from the bag, shaking any excess flour back into the bag. Add the seasoned catfish to the pan and cook until golden and cooked through, 2 to 3 minutes per side for .6 cm (¼ inch) thick fillets.
Transfer the fish to a platter or large plate. Repeat with the remaining fish and 1 tablespoon more oil.
When all the fish is cooked, wipe the pan clean. Heat the remaining 1 tablespoon oil over medium heat. Add the green onions and peanuts and cook, stirring, until sizzling and fragrant, about 1 minute. Stir in the dill and cilantro and cook until wilted, about 1 minute. Pour the fresh herb mixture over the catfish.
Serve over rice vermicelli with Nuoc Cham on the side for drizzling.
Variation:
I used farm-raised catfish fillets, but you could try another medium-firm textured fillet, such as striped bass or flounder. The catfish I use is fairly thin (about .6 cm/¼ inch thick); add a few minutes to the cooking time if you use thicker fillets.