- 1 small labahita, cleaned, skinned, and deboned
- 2 eggs, beaten
- 1 cup bread crumbs
- 2 tbsp. calamansi juice oil for frying.
- Salt and pepper
- Divide the fish into six filets.
- Rub each filler with calamansi juice, salt and pepper.
- Dip in beaten eggs, then roll in bread crumbs.
- Fry over low heat until crip.