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Mango Thai Dressing

Dressing Ingredients:
2-5 Thai                       Chillies, very finely chopped

1/2 to 1Cup                  Green Mango, Young and green

1  Shallot, thinly sliced

4 Tbsp             Palm Sugar

4 Tbsp             Fish Sauce

4 Tbsp             Lime Juice

1/2 Cup           Roasted Peanuts or Cashews

Ingredients:

3-4 Lbs.                       Catfish

Salt, Pepper, frying Oil and Green Leaf Lettuce

Heat about 1 Quart of oil in a medium frying pan 

 Make Sauce by combining all sauce ingredients except green mango.  Place sauce in the fridge and chill until ready use. 

Season fillets with salt and pepper.  Heat a medium pan on high and add about 2 Tbsp of oil.  Sauté for about 3 minutes on each side until just cooked through.  Remove from heat and shred into a fine shreds with a fork. Set aside to let dry.

Fry catfish shreds until golden brown, about 5 to 10 minutes.  Drain excess oil and reserve.To assemble the dish.  Prepare a platter by lining the bottom with lettuce leaves.  In a medium bowl, toss together fired catfish and mango julienne.  Add dressing to the bowl as needed and combine.  Plate the catfish salad on the platter and serve immediately.