Stuffed Tawilis Recipe (Stuffed Freshwater Sardine)

Prepare fish: Using your forefinger and thumb, pinch off the heads and squeeze out guts. Run your thumb through the ribcage then along the spine to open the fish, butterfly style. Starting from the tail, pinch and then lift out the spine. Discard bones, heads, and guts. Repeat with remaining fish. Set aside.

Make Seasoned Breadcrumbs: mix 1/2 cup dry breadcrumbs, 1 teaspoon Italian seasoning, 1/4 cup chopped kangkong leaves, and about 1/4 teaspoon salt and 1/8 teaspoon ground black pepper on a plate.

On a chopping board, sandwich a cheese slice between two filleted fish. Dip into egg and then dredge with seasoned breadcrumbs. Repeat with remaining fish.

Melt butter and heat oil in a nonstick frying pan over medium heat. Fry fish until golden brown on both sides. Drain on paper towels and serve immediately with calamansi.