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Kasuy Crusted Hito Recipe

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

709kJ

Energy (kcal)

169kcal

Carbohydrate incl. fibre (g)

11.8g

Carbohydrate excl. fibre (g)

11.7g

Sugar (g)

0.0g

Fibre (g)

0.1g

Fat (g)

13.6g

Saturated fat (g)

1.0g

Unsaturated fat (g)

12.4g

Monounsaturated fat (g)

8.6g

Polyunsaturated fat (g)

3.8g

Trans fat (g)

0.1g

Cholesterol (mg)

0mg

Sodium (mg)

1mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.06mg

Potassium (mg)

0mg

Total

0.1g

2835kJ

678kcal

47.1g

46.7g

0.0g

0.5g

54.4g

4.0g

49.8g

34.4g

15.3g

0.2g

0mg

5mg

0.01g

0IU

0.0mg

1mg

0.24mg

2mg

  • 4 pcs. hito fillet (about 170g each), skinned and rinsed
  • 3 tbsp. Knorr Liquid Seasoning
  • 4 tbsp. canola oil
  • ¼ cup kasuy nuts
  • ⅓ cup cornstarch
  • salt and pepper, to taste
  • calamansi, as needed
  • 1 First, let’s marinate the hito with Knorr Liquid Seasoning and set this aside for 15 minutes.
  • 2 Second, in a food processor, grind kasuy nuts, cornstarch, salt and pepper. Transfer to a big bowl and dredge the catfish in kasuy mixture, coating it completely.
  • 3 Now, get a non-stick pan and make it nice and hot over medium heat. Pour some canola oil and fry the fish until golden brown. This will take about 4 to 5 minutes per side.
  • 4 Transfer to plate and garnish with calamansi on the side and that’s our dish! See how your family will react when they try Kasuy Crusted Hito! They will be blown away by the deliciousness of this dish.