Fourier Transform Infra-red Spectroscopy (FTIR) instrument has been used for rapid analysis in several investigations. The analysis of frying oil quality was carried out using FTIR. FTIR profiles of commercial palm oil during short-term fish frying were performed on free fatty acid (FFA) and peroxide values (PV) correlation using multivariate statistics to confirm the oil quality. Two batches of commercial palm oil were repeatedly used for nine times to fry catfish. Each frying was done at 180oC for 15 min. Samples were analysed for FFA and PV according to standard AOAC methods. FTIR spectra were collected in wavenumber 400-4000 cm^-1 by using 32 scans at resolution of 1.9 cm^-1. The correlation between the conventional analytical results and those obtained by FTIR was performed using Ordinary Least Square (OLS) multivariate analysis with XLSTAT 2011 software from Microsoft Excel Series. The analytical results showed that the worse oil quality had higher FFA and PV. FTIR spectra observed in this study mentioned the main peaks of oil functional groups such as alkyl, ester, single and double bonds of carbon atoms. The absorbance values of the peaks exhibited a significant correlation, R² = 0.955 at P_value 0.042 for FFA values, and R² = 0.963 with P_value 0.030 for PV. This significant correlation gives an insight that FTIR spectroscopy can be used for a rapid analysis of palm oil quality.