AuthorBiteSized
DifficultyBeginner

An exciting fried hito dish!

Click to rate this post!

[Total: 0 Average: 0]

Yields4 Servings
Total Time45 mins
Crispy Hito









Aligue Cream








Crispy Hito
1

Wash and rub the catfish with vinegar and rock salt until clean and rinse in water. Repeat until skin is no longer slimy.

2

Slice along the spine of the catfish and butterfly the meat. Rub calamansi juice all over and season with salt, pepper, and paprika.

3

Dredge the entire fish with cornstarch. Optional: secure fish into the desired shape with barbecue sticks.

4

Deep fry in oil until golden brown. Set aside and blot away excess oil with paper towels.

Aligue Cream
5

In a pan over medium heat, saute onions, garlic, bell pepper, and mushrooms in oil and butter until fragrant. Add aligue and cream then mix until well combined into a smooth sauce.

6

Pour over crispy hito and enjoy!

Ingredients

Crispy Hito









Aligue Cream








Directions

Crispy Hito
1

Wash and rub the catfish with vinegar and rock salt until clean and rinse in water. Repeat until skin is no longer slimy.

2

Slice along the spine of the catfish and butterfly the meat. Rub calamansi juice all over and season with salt, pepper, and paprika.

3

Dredge the entire fish with cornstarch. Optional: secure fish into the desired shape with barbecue sticks.

4

Deep fry in oil until golden brown. Set aside and blot away excess oil with paper towels.

Aligue Cream
5

In a pan over medium heat, saute onions, garlic, bell pepper, and mushrooms in oil and butter until fragrant. Add aligue and cream then mix until well combined into a smooth sauce.

6

Pour over crispy hito and enjoy!

Crispy Hito with Aligue Cream

Click to rate this post!

[Total: 0 Average: 0]