Khao Nom Kor Pla Duk (Catfish Crisps with Sweet Chili Glaze)
These delicate crisps feature thinly sliced, deboned catfish, marinated and then fried to a perfect crunch. They are coated in a sticky, sweet and savory chili glaze, offering a delightful balance of textures and flavors. This appetizer is a true celebration of Southeast Asian culinary artistry.
Prep Time
90 min
Difficulty
Hard
Servings
6
Calories
250 kcal
Instructions
- 1
Slice the catfish fillets very thinly, about 2-3 mm thick. This is crucial for achieving a crisp texture.
~15 min - 2
In a mixing bowl, combine the sliced catfish with cornstarch, garlic powder, salt, and black pepper. Toss gently to coat each piece evenly.
~5 min - 3
Heat vegetable oil in a large skillet over medium-high heat until it reaches approximately 175°C (350°F).
~10 min - 4
Carefully fry the coated catfish slices in batches, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
~15 min - 5
Remove the fried catfish crisps with a slotted spoon and place them on paper towels to drain excess oil.
~2 min - 6
While the crisps are draining, prepare the glaze. In a small saucepan, whisk together Thai sweet chili sauce, soy sauce, rice vinegar, brown sugar, and sesame oil.
~5 min - 7
Heat the glaze over medium heat, stirring constantly, until it thickens slightly. This should take about 3-5 minutes. Do not boil vigorously.
~5 min - 8
Gently toss the fried catfish crisps in the warm glaze until they are evenly coated.
~3 min - 9
Arrange the glazed crisps on a serving plate. Garnish with fresh chopped cilantro and toasted sesame seeds.
~2 min
Tips
- For the thinnest slices, it's easiest to partially freeze the catfish fillets for about 30-45 minutes before slicing. This will firm them up without making them solid.
- Serve immediately for the best crispy texture. Leftovers can be stored in an airtight container at room temperature, but they will lose some of their crispness.
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