Crispy Hito with Aligue Cream

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

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

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

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

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.

Pour over crispy hito and enjoy!