Pritong labahita (fried surgeonfish fillet)

Main Dish
3 servings
15 min
10 min
Very Easy


Number of serving: 3
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.


  • 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.


Pritong Labahita (Fried Surgeonfish Fillet), photo 1
Pritong Labahita (Fried Surgeonfish Fillet), photo 2
Pritong Labahita (Fried Surgeonfish Fillet), photo 3




Excellent review very helpfull thanks ( ;

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