Crispy Hito

INGREDIENTS:

• 65 pcs. baby hito (catfish)
• 2 tbsps. salt
• 20 pcs. calamansi, halved
• 1 cup cornstarch
• 2 gallons oil for frying
• sinamak vinegar

INSTRUCTIONS:

1. Clean, gut and rinse the baby hito.
2. Rub the hito with salt to remove its slimy characteristic.
3. Drizzle with calamansi.
4. Dredge in cornstarch.
5. Heat the oil in deep pan and fry the hito until crisp.
6. Serve with sinamak vinegar.

Source: Lutong Bahay

Tweet