Spicy Thai Catfish Bites with Cilantro Slaw

By / Photography By Michael Carney | November 15, 2014


Mix milk, vinegar, mayo, sugar, salt and cayenne pepper in a large bowl.

Add in the coleslaw and broccoli slaw mixes and the sliced jalapeños. Mix well. Place in the refrigerator for 30 minutes to 1 hour. Remove and add cilantro. Mix well.

Preheat oven to 450°. Cover baking sheet with foil and spread thin layer of olive oil on it. Put peanuts in food processor and process until finely chopped. Combine with Panko crumbs in a medium bowl and set aside.

Place catfish fillets in a 9- by 13-inch baking dish and add buttermilk. Cover and microwave on high for 7–10 minutes, or until catfish flakes easily. Drain buttermilk and flake the catfish into a
large bowl.

Add garlic, green onions, ginger, cilantro, red pepper and egg to the bowl with the flaked catfish. Add salt and black pepper to taste. Make into 2-inch balls, roll in Panko mixture and place on baking sheet.

Bake for 8-10 minutes or until crispy.

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  • ¼ cup salted peanuts
  • ½ cup Panko breadcrumbs
  • 1 pound catfish fillets
  • ½ cup buttermilk
  • 1 garlic clove
  • ½ cup cilantro
  • ½ teaspoon red pepper
  • ½ egg
  • 1 lime, juiced
  • 2 teaspoons sugar
  • 1½ tablespoons grated fresh ginger
  • ½ teaspoon crushed red pepper
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped mint
Cilantro-Jalapeño Slaw
  • 1 bag coleslaw mix
  • 1 bag broccoli slaw mix
  • 1 fresh jalapeño sliced thin, then cut in half
  • ½ cup whole milk
  • ½ cup mayo
  • 1 teaspoon white vinegar
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 2 cups roughly chopped cilantro leaves
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