Puffed dried catfish is a specialty of the people of An Giang bordering Cambodia, the main source of raw materials is from Tonle Sap catfish or farmed catfish. The reason it is called puffed dried catfish is because this dried fish is made from dried catfish, when fried the fish skin puffs up.
Puffed catfish is both delicious and crispy, has a fatty taste and a very special aroma that cannot be mistaken for anything else.
The special thing about puffed dried catfish is that it is best when fried.To have crispy, fragrant and fatty fried dried fish, people use a good trick of frying with cold water. Put cold water in a pan, boil it, and put the dried fish in. When the water is gone, turn it over a few times and the dried fish will puff up, become golden brown, fragrant, crispy and fatty when eaten.
