Name: Crispy Hito with Aligue Cream
Yield: 4 servings
Ingredients: 2 pcs catfish; 2 tbsp vinegar; 2 tbsp rock salt; ¼ cup calamansi juice; ½ tbsp salt; ½ tbsp pepper; ½ tbsp paprika; 1 cup cornstarch; cooking oil; 1 tbsp oil; 2 tbsp butter; 2 tbsp garlic; ¼ cup red onion; ¼ cup red bell peppers; ¼ cup mushrooms; ¾ cup aligue; 2 cups 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