1.Peel catfish meat out. (not use fish’s skin)
2. Pond catfish meat in the mortar, follow by bread crumbles and vegetable oil slowly in small increments. Pound together.
3. Heat the oil. After that add finished pounded tuna, use spatula stir fish into the middle of the pan (to make it hold together) Drain dry and set aside.
4. Place crispy catfish on a plate. Garnish with sour mango, celery, fried peanuts. Serve with mango spicy salad. Ready to serve.