Remove gills and innards of alumahan. Wash fish thoroughly drain and slit cut along the length of each fish on both sides. Rub each fish with salt and pepper and let stand for 5-10 minutes. Keep chilled in refrigerator. When ready to fry, dip in beaten egg and lightly dredged in flour deep each fish, keep aside. In a deep frying pan heat enough oil to cover fish until it start to smoke, drop and arrange each fish in the frying pan and deep fry for 3-5 minutes each side or until golden brown. Serve crisp hot with your choice of dipping sauce.