Yum Pla Fu

Directions

1. In a bowl combine the Thai chile, shallot, palm sugar, fish sauce, lime juice and peanuts. Mix well and place in the refrigerator.
2. Heat the vegetable oil over high heat in a large frying pan.
3. Salt and pepper the catfish fillets on each side.
4. Fry the catfish in the oil on each side for about 3 minutes.
5. Remove from the heat to a plate and shred the meat with a fork.
6. Return the shredded catfish meat to the oil and fry for another 5 to 10 minutes until it is golden brown.
7. Remove to a paper towel covered plate and drain the excess oil.
8. In a medium bowl, toss the catfish with the julienned mango. Add the dressing to taste and serve over romaine lettuce leaves.