Pangasius in batter

Pangasius in batter

Ingredients

Pangasius fillet – 400 g

Wheat flour – 8 tbsp.

Salt, ground black pepper - to taste

Seasoning for fish – 1 tbsp.

Lemon juice – 1 tbsp.

Vegetable oil for frying – 70 ml

• 203 kcal
• 25 min.
• 15 minutes.
• 40 min.

Photo of the finished dish

Step-by-step recipe with photos

I bring to your attention a recipe for pangasius fried in batter. Probably almost everyone will like this dish. Tender fish pieces turn out juicy on the inside and with a golden crust on the outside. The fish is prepared very quickly, because it is sold already filleted, without bones and skin, so we will only have to wait until it thaws.

The finished dish is served hot with various side dishes. Very tasty with mashed potatoes. I recommend trying it!

To make pangasius in batter in a frying pan, prepare the ingredients according to the list in the recipe.

Thaw the pangasius fillet, wash under running water and dry. Cut into portions. Add salt, ground black pepper, fish seasoning and lemon juice. Gently mix the fish slices so that the spices cover them on all sides. Throw the fish in for 10-15 minutes to get enough of the tastes and smells.

Pour cool water into a small bowl, add the egg yolk and a pinch of salt. Using a fork, beat until smooth.

Add 4 tablespoons of sifted flour and mix again so that there are no lumps.

Separately beat the egg whites with a mixer or whisk into a strong foam and add to the batter. Mix.

Bread pangasius pieces in the remaining flour, then dip into batter.

Fry in hot vegetable oil for 3-4 minutes on each side.

The fish must acquire a beautiful golden crust.

The appetizing and very tender pangasius in batter is ready. Blot the pieces with a cardboard towel to remove excess fat, transfer to a plate and serve hot.

Pangasius fillet in batter

I've been buying only this fish for a while now. Savory, warm, juicy. I recommend everyone to cook it in batter.

Ingredients for “Pangasius fillet in batter”:

• Pangasius (fillet)
• Salt
• Dark pepper (ground)
• Wheat flour / Flour
• Chicken egg
• Water
• Vegetable oil

Nutritional and energy value:

Recipe for “Pangasius fillet in batter”:

Thaw the pangasius fillet, wash and dry slightly on a board.

Salt and pepper to taste

Cut into portions

Prepare the batter.
Break 1 egg into a bowl

Add 1 glass of water and a pinch of salt

Add a little flour

Create a dough mixture of thick sour cream

Dip any piece of fish into the purchased dough

And put it in a hot frying pan sprinkled with vegetable oil.

Fry until golden brown on both sides

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January 5, 2016 luschikmarina #

January 22, 2015 blagisha #

December 31, 2013 Marina 198 #

May 1, 2013 Tenyushka #

February 25, 2012 Fantaghiro #

May 6, 2010 Karo #

November 29, 2009 serge_k #

June 15, 2009 tusya-66 #

June 7, 2009 Irisha #

March 12, 2009 Magnana1 #

January 6, 2009 l-vka #

October 23, 2008 Daria Ryzhevataya #

September 8, 2008 Mermaid #

September 7, 2008 Mermaid #

June 13, 2008 Vitaly1986 #

June 13, 2008 Vitaly1986 #

May 6, 2008 Svenelda #

May 2, 2008 LuchOK # (recipe creator)

May 2, 2008 Natulka #

May 1, 2008 Lana66 #

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Pangasius in batter

Pangasius is a river fish that has appeared in Russian stores not so long ago, but has quickly become popular - and rightly so. The fish is tasty, juicy, warm, yet contains few calories and can be completely used as a dietary dish. In addition, it is sold in the form of fillets - so no hassles with cleaning and cutting, just take it and cook! This fish is raised on special farms in Vietnam, and is filleted there; the fillet looks like a flat “carcass.” Pangasius fillets can be snow-white or pink (depending on what the fish were fed on the farm), the color does not affect the taste. Pangasius is coming to us from Vietnam, naturally, frozen. So, if you buy “refrigerated” at the store, it just means that the store employees defrosted it for you in advance.

Pangasius in batter is a very common method of frying this fish. We have never met a person who couldn’t make this dish.

• Pangasius (fillet) – 2 “carcasses”
• Eggs – 2 pieces
• Salt – 1 teaspoon “without hump”
• Ground dark pepper - optional
• Wheat flour – 2 tablespoons
• Vegetable oil (ordinary refined sunflower oil is completely suitable)

If you purchased a frozen pangasius, then first you need to let it thaw at room temperature, while approximately 10% of the weight will “reincarnate” into water and be lost.

The pangasius fillet must be washed with cool water and blotted with a cardboard towel (we admit, from time to time we do not get it wet - and nothing bad happens, the pangasius does not fall apart). Cut the fish into medium-sized pieces. We usually get 6 pieces from one “carcass”. We DO NOT salt or pepper the fish; we will add salt and pepper to the batter.

Later we make batter - one of its most common options. Break two eggs into a bowl, “scramble” (mix the whites and yolks), add salt, a little ground dark pepper (if desired, you can do without it), flour – and mix thoroughly until smooth, thick like sour cream, without lumps flour. It’s better and faster, of course, to create this using a mixer (then the process will take no more than a minute), but if you don’t have a mixer on the farm yet, you can use an egg whisk or just a fork.

Heat the frying pan thoroughly and pour in vegetable oil so that it covers the bottom of the pan with a layer of 1-2 mm. You don’t need to pour a lot of oil, we don’t deep-fry the fish, we just fry it. We pick up a piece of pangasius with a fork, dip it in the batter (make sure that the batter covers the piece of fish on both sides completely, if necessary, turn the piece over in the batter) and put the fish in the frying pan. Place the pieces in the pan at a certain distance from each other. If the batter has spread in the frying pan and the pieces of pangasius are “sticking together” with it, quickly, before the batter is fried to a crust, separate the pieces directly in the frying pan with a wooden or plastic spatula or a table knife (we remind you: if you have a frying pan with a non-stick coating, a knife and an iron spoon are better Do not use so as not to destroy the coating).

Fry pangasius pieces in batter until golden brown (preferably at medium heat/heat) for approximately 6-7 minutes.

Later, turn it over with a spatula (it’s more convenient to do this with 2 spatulas) and fry on the other side for approximately the same time, that is, there are still 6-7 minutes. Frying time, of course, depends on your stove, the level of heat you set, the type of pan (we mean its thickness and the material from which it is made) and the size of the fish pieces (for the smallest and thinnest pieces, the fish tail will be enough and 5 minutes).

When the second side of the pieces has also become golden, use a spatula to remove the pangasius from the frying pan onto a large plate or dish.

Since it is unlikely that all the pieces of fish will fit in the frying pan at one time, add a little vegetable oil to the frying pan and put the next part there, not forgetting to dip the pangasius pieces into the batter. We repeat the process the required number of times.

That's all. Now we eat and enjoy the tender taste of the Vietnamese fish given to us. Let us also add that pangasius in batter is not bad either hot, a little warm or cool. It can be served fried with boiled or fried potatoes, rice or stewed vegetables. When cooled, it will be a cool appetizer that can be placed on both a formal table and a buffet table (in this case, it is better to create pieces of the smallest size). If you haven’t eaten everything, that’s also good, put the remaining pieces in a container with a lid and put it in the refrigerator. You can quietly store it there for a number of days and put a piece of battered pangasius on your morning sandwich.

You can also watch our video recipe:

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Pangasius in egg batter

• Production time: 30 min
• Number of servings: for 4
• Type of dish: Fish
• Cuisine: Russian
• Difficulty: Newbie

Tender, juicy pangasius fillet in batter is a good option for serving fish for lunch or dinner. Among the cheap snow-white species, this species has gained popularity due to its availability and ease of manufacture. And pangasius is perfect for those who watch their figure and adhere to the principles of proper nutrition.

This dish is prepared very simply and quickly; the main thing is to defrost the fish in advance. Mashed potatoes are an excellent side dish. This dish is healthy for both children and adults.

For a hearty or gala dinner, you can cook mackerel baked in the oven with potatoes and vegetables.

Ingredients

• Pangasius fillet - 700 g.
• Testicles - 3 pcs.
• Flour - 1 cup.
• Salt, spices - to taste.
• Vegetable oil for frying

How to cook pangasius fillet in a frying pan

Lightly wash the chilled fillet and dip it in a cardboard towel, and defrost the frozen fillet in the refrigerator, placing it in a colander. When the fish has thawed, place it on a paper towel to remove excess water. Otherwise, the finished pieces will retain the batter more poorly and will be liquid and tasteless. Before cutting it into pieces, check to see if there are any bones left.

Cut the fillet into size 1 pieces and sprinkle with seasoning suitable for fish. You can only use salt and dark ground pepper (a mixture of peppers) so as not to overload the taste of the finished product.

Roll any piece on all sides in sifted flour.

Break the eggs into a bowl and beat with salt with a whisk or fork until bubbles form. If desired, you can add a little water, sour cream or cream to the batter - then it will become more airy. Dip a piece of pangasius into the eggs, turn them over so that they are distributed moderately. To obtain the thickest layer of batter, you can alternate the flour and egg layers 2-3 times.

Pour a little vegetable oil into a frying pan with a thick bottom for frying. When the oil is hot, add the pieces of pangasius.

When the pieces are browned, turn them over to the other side. The thinner the pieces, the faster they will fry, and vice versa. Cover the pan with a lid and simmer for 15-20 minutes until done. I determine readiness this way: I take one piece and cut it, if the meat is snow-white, it means it’s ready, if it’s pink, continue to simmer.

Finished fish pieces in batter can be lightly sprinkled with lemon juice and served with herbs, salad or side dish. Thanks to the delicate batter, the fillet of the snow-white fish remains juicy, and the nice crispy appearance of the pieces will make pangasius a coveted dish on your table. Bon appetit!

Tips on how to cook pangasius fillet

1. It is best to choose the freshest or chilled fish for production. When choosing pangasius, pay attention to its color - unfrozen fillets should have a pinkish color and the meat should be firm. And for a frozen one, the piece should be even, without any traces of defrosting. Also pay attention to the ice glaze, which must be the same thickness without chipping.

2. I dipped the eggs into flour separately, but you can create a common batter.

3. You can add spices to the flour to make the fish more spicy.

4. You should determine the frying time based on the size of the pieces. Usually, large ones need to be fried longer for 20 minutes so as not to dry out the fish.

You have become acquainted with all the intricacies of making pangasius fillets in batter.