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Butterflied Catfish


1 piece catfish, fillet

  • Deep fry catfish. When brown, remove from pan.
  • Serve with mustard vinaigrette.

Mustard Vinaigrette:

1 tbsp bagoong
1/2 vinegar
chopped mustard
1 tbsp sugar
salt and pepper

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

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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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