Crispy Fluffy Catfish Salad with Zesty Green Mango

Prepare the catfish: Pat the catfish fillet very dry with paper towels. Cut it into small, manageable pieces.

Crisp the catfish: Heat the vegetable oil in a wok or deep pan to 175°C. Fry the catfish pieces in batches until deeply golden brown and incredibly crispy and fluffy, about 5-7 minutes per batch. Remove with a slotted spoon and drain on paper towels.

Make the dressing: In a bowl, combine fish sauce, lime juice, and palm sugar. Stir until the sugar is dissolved. Add sliced bird's eye chilies (or 1 tsp dried chili flakes) to your desired spice level.

Prepare the salad: Peel and julienne the green mango. Thinly slice the shallots. Coarsely chop the cilantro and mint leaves.

Assemble the salad: In a large mixing bowl, gently combine the julienned green mango, sliced shallots, cilantro, and mint. Pour the dressing over the salad ingredients and toss gently.

Serve: Arrange the crispy catfish on a serving platter. Spoon the green mango salad over or alongside the catfish. Garnish with roasted peanuts (optional) and a fresh sprig of cilantro. Serve immediately.