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Coat the bitter melon with flour. Heat the oil in a pan. Add the melon and cook until golden brown. Transfer to a paper towel-lined plate for drainage. Season the melon with salt and pepper while still warm. Transfer the bitter melon to a plate and serve while warm.
Place 2 cups (250 g) of flour in a large bowl. Add 1 large bitter melon that's been cleaned and cut into thin slices into the bowl. Toss the melon in the flour so all of the slices are evenly coated. Place a large skillet on the stove, and fill it with approximately (2 inches (5.1cm) to 3 inches (7.6cm) of canola oil. Allow the oil to heat on medium-high for about 5 minutes or until bubbles start to form along the edges. If you have a deep fryer, you can use it to fry the ampalaya instead of a skillet. When the oil is hot, add some of the melon slices to the skillet and allow them to cook for 1 to 2 minutes so they brown on the first slide. Flip them over and fry them for another minute or until they're golden brown on all sides. Make sure to place the bitter melon in a single layer in the pan. Depending on the size of your pan, you may need to fry the ampalaya in two batches or more. When the bitter melon is finished frying, use a slotted spoon or tongs to lift it out of the pan. Place the slices on a plate lined with paper towel to absorb any excess oil still on the melon. The bitter melon absorbs the seasoning better when it's hot, so don't let it cool too much before seasoning it. Sprinkle some salt and pepper over the fried slices to your taste. Once the bitter melon is seasoned, it's really to eat. Use a spatula to place it on a serving platter, and serve it alongside ketchup or mayonnaise for dipping.