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Butterflied Catfish

A non-traditional way of cooking catfish. Frying catfish fillet and served with mustard vinaigrette with a mixture of shrimp paste, calamansi juice, vinegar, mustard leaves seasoned with sugar, salt and pepper.


1 piece catfish, fillet

  • Season catfish fillet with salt and pepper. Sprinkle a little cornstarch.
  • Deep fry the catfish fillet. When brown, remove from pan.
  • Serve with mustard vinaigrette.

Mustard Vinaigrette:

1 Tbsp bagoong or shrimp paste
calamansi juice (about 3 pcs kalamansi)
1/2 vinegar
chopped mustard leaves
1 tbsp sugar
salt and pepper

  • Mix calamansi, vinegar, sugar, pepper and salt.
  • Pour mixture on chopped mustard.
  • Place bagoong on top. Serve.

Butterflied Catfish

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Posted by Manny

Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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