BANGUS LECHON KAWALI (CRISPY MILKFISH PAN CHOPS)

BANGUS LECHON KAWALI (CRISPY MILKFISH PAN CHOPS). Cut one pack of 500g Sarangani Bay boneless milkfish fillet into bite-sized chunks. Mix with 3 tablespoons flour, one pack 8g Maggi magic sarap, one teaspoon fresh-ground pepper, and one teaspoon McCormick tarragon leaves. Mix well in a bowl. Fry until golden brown. Set aside. For the white sauce, mix 500ml water with 5 tablespoons flour and 370ml Alpine full cream milk. Transfer to a saucepan. Add two tablespoons Magnolia gold butter, and two cubes Knorr sinabawang gulay. Bring to a slow boil, stirring constantly to avoid clumping. Serve bangus with white sauce, as topping or on the side.