First, marinate the fish in about 2 tablespoons calamansi extract (you can substitute either lemon or lime), 2 gloves garlic finely minced, ½ teaspoon ground pepper and 1 teaspoon salt.
Mix the other ingredients all-together in a wide bowl and set aside. In addition, about a cup of vegetable oil for frying is required.
To prepare for frying, arrange the fish fillets and flour mixture side by side. Take one fillet at a time and thoroughly coat it on all sides with the flour mixture as shown below. Continue coating the fillets in batches.
In a medium, deep and heavy bottomed pan, heat the vegetable oil over medium-high flame until hot but not smoking.
Fry the fully coated fish fillet in batches. When slightly browned and crisp, flip over to cook the underside.
Continue cooking until all the fish are fried. Drain excess oil from the cooked fish using paper towels.
Transfer the cooked fish fillets in a medium plate and serve warm.