Vinhadalhos Catfish (Portuguese)
1 large catfish
1/2 cup vinegar
1/2 tsp. salt
1 small chili pepper, remove seeds and chop fine
1 clove garlic, crushed
1 tbsp. shortening
Fish may be cut up in serving pieces or left whole. Combine vinegar, salt, pepper and garlic. Place fish in sauce, cover and allow to stand overnight for whole fish or few hours for cut up fish. Keep in cool place — refrigerate for overnight, turning occasionally to permit seasoning to penetrate the fish evenly. Melt shortening in pan, brown fish on all sides and cook until done. Fish may be baked in oven 350 degrees for about 30 minutes.
* Paltat - catfish in Ilocano
* Hito - catfish in Tagalog
