Pritong labahita (fried surgeonfish fillet)

Ingredients

• 2 tablespoons calamansi
• 2 gloves garlic finely minced
• ½ teaspoon ground pepper
• 1 teaspoon salt.

The other ingredients needed to coat the fish are:

• 1 cup all-purpose flour
• a dash of onion powder
• a dash of garlic powder
• 1 talespoon or small sachet seasoning or 1 pc chicken cube, crumpled
• ½ teaspoon slightly toasted and then ground cayenne red pepper
• ½ teaspoon salt.

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Preparation

• 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.