Yum Pla Dook Foo

Ingredients

• Thai bird chilies - 2, finely chopped
• Sugar - 1 tablespoon
• Lime juice - 2 tablespoons
• Fish sauce - 2 tablespoons
• Roasted peanuts - 1/4 cup, crushed
• Mint leaves - 1/2 cup
• Cilantro - 1/2 cup, chopped
• Red onion - 1 small, thinly sliced
• Green mango - 1, julienned
• Vegetable oil - For frying
• Catfish fillets - 2, about 1 lb

Instructions

1. Heat the oil in a deep fryer or large saucepan to 375°F.
2. Fry the catfish until golden and crispy. Drain on paper towels and set aside.
3. In a large bowl, combine the mango, onion, cilantro, mint, peanuts, fish sauce, lime juice, sugar, and chilies.
4. Crumble the fried catfish into the salad and toss well to combine.
5. Serve the salad immediately, garnished with extra mint leaves and peanuts if desired.