Pangasius fillet is a healthy, dietary product from which you can prepare a variety of dishes. Pangasius in batter is a delicious dish that will not leave anyone indifferent: crispy crust, juicy, tender meat and, of course, an appetizing aroma.
We present pangasius recipes that you can treat your loved ones and friends with.
Pangasius in batter in a frying pan is a popular dish that doesn’t take much time. To prepare fish batter, not only flour is used, but also starch, as well as hard cheese, which will give the dish an original taste.
You will need:
- pangasius fillet – 1 pc.;
- egg – 1 pc.;
- hard cheese – 150 g;
- spices;
- sour cream – 150 g.
Technology:
- The fish is washed and dried on a napkin. Cut into portions.
- Hard cheese is grated on a coarse grater. It is advisable to use salted varieties.
- Beat the egg with a mixer, combine with cheese and sprinkle with spices to taste.
- Add sour cream or homemade mayonnaise and mix thoroughly.
- Pangasius fillets are dipped in batter and fried in a frying pan in hot oil on both sides until golden brown.
We do not recommend using flour for making batter. The more cheese you add, the thicker the batter will be.
The prepared dish can be served with herbs or vegetables for lunch or dinner.
Breaded with cheese in a frying pan
Pangasius with a crispy crust and even cheese is a very appetizing dish that is worth trying.
You will need:
- pangasius fillet – 600-700 g;
- hard cheese – 50 g;
- breadcrumbs - 0.5 cups;
- spices;
- vegetable oil.
Technology:
- The defrosted fillet is washed and lightly dried on napkins. Cut into pieces.
- Sprinkle with salt, pepper and various spices to taste.
- Grate hard cheese on a fine grater and mix with breadcrumbs.
- Bread the fish in the prepared mixture.
- Heat the oil in a frying pan and fry for 1-2 minutes on both sides.
- The cooked fish is left in the pan, covered, for 5 minutes, and then served.
Believe me, this valuable food product with the taste of cheese will not leave anyone indifferent.
Cooking with mayonnaise
Pangasius in batter with mayonnaise turns out to be especially soft and tender.
You will need:
- pangasius fillet – 1 kg;
- egg – 2 pcs.;
- mayonnaise – 200 g;
- flour - 1 cup.
Technology:
- Beat eggs, add mayonnaise, mix thoroughly with a whisk or fork.
- Begin adding flour little by little, continuing to beat the mixture until you obtain a lump-free batter.
- Dip fillet pieces into batter using a fork and fry in oil in a heated frying pan.
The thickness of the batter is determined by its consistency, which should linger on the fish and not run off.
Step-by-step recipe in the oven
Pangasius fillet in the oven will amaze even the most fastidious gourmets with its taste, nutritional value and aroma.
You will need:
- pangasius fillet – 2 pcs.;
- carrots – 1 pc.;
- onion – 1 pc.;
- parsley;
- mayonnaise – 50 ml;
- salt (to taste);
- ground black pepper;
- vegetable oil – 10 ml;
- hard cheese – 50 g.
Technology:
- Peel and wash onions and carrots. Cut the onion into small pieces. Grate carrots on a coarse grater.
- Parsley is washed, lightly dried and finely chopped.
- Mix the prepared ingredients.
- Add mayonnaise sauce and mix thoroughly.
- Cover a baking sheet with foil and grease with oil.
- Wash the fish and remove small bones.
- The prepared fillet is placed on foil, salted and crushed with pepper to taste.
- Place the prepared vegetable mixture on each piece of fish.
- The edges of the foil are turned away and placed in an oven preheated to 180 degrees for 30-40 minutes.
- After the specified time, remove the baking sheet from the oven, unwrap the foil and sprinkle the fillet pieces with grated cheese.
- Then put the fish back in the oven for 5 minutes.
Pangasius fillet baked in the oven is juicy, tender, most importantly healthy, and cooking does not take much time.
How to make it with beer
We suggest preparing pangasius according to an unusual recipe using beer.
You will need:
- pangasius – 800 g;
- table salt – 1 tsp;
- ground black pepper – 1 tsp;
- flour – 100 g;
- beer – 150 ml.
Technology:
- Cut the fish into small portions.
- Slowly pour beer into the flour in a thin stream, stirring continuously.
- Then add salt and pepper.
- Dip pieces of fish in batter and fry until golden brown in oil in a hot frying pan.
The batter should look like thin sour cream.
The prepared dish will amaze you with its unusual taste with a slight crunch, thanks to the excellent combination of fish and beer.
Pangasius fillet in batter with sesame seeds
We present a recipe for quick cooking of pangasius fillet with a toasted sesame crust.
You will need:
- pangasius fillet – 1 kg;
- sesame – 20-30 g;
- egg – 2 pcs.;
- salt and spices - to taste.
Technology:
- Cut the fillet into thin strips.
- Cooked fish is breaded in spices.
- Beat the egg with salt.
- Dip each fillet strip in egg, then roll in sesame seeds.
- Fry in oil on both sides.
Before use, squeeze a few drops of lemon juice onto the cooked fillet, which completes the taste of the dish.
Pangasius fillet is a valuable product that contains vitamins and minerals necessary for the body. This is a universal product that can be boiled, fried, baked. Pangasius dishes are loved in many families. Juicy pangasius fillet is served separately and with a side dish.
Prepare fillet according to the recipes presented and delight your loved ones!
Surely many housewives will agree with me that pangasius in batter is perhaps the simplest and fastest recipe for preparing this delicious fish. This dish is prepared literally in a matter of minutes and turns out very worthy. Juicy and tender fish flesh in a golden-brown crispy crust is always liked by everyone without exception.
It is very convenient that pangasius is usually sold already in the form of fillets, and there is no need to fuss and waste time preparing the product. The absence of seeds also benefits the entire dish and can even be offered to children. You can serve this dish on its own or use it as a hot appetizer.
Ingredients:
- 500 g pangasius
- 1 tbsp wheat flour
- 300 - 500 ml vegetable oil
Cooking method
First of all, mix the batter. Thaw the fish fillet in advance and dry it thoroughly with a paper towel to remove excess moisture. Then cut the pangasius into slices 2 centimeters wide and lightly sprinkle with flour, this will allow the batter to stick well and not drain.
Preheat the oil in a deep frying pan; it should be hot. Next, dip each piece in batter (this can be done using a wooden kebab skewer or a regular fork) and deep-fry the pangasius, doing this for a few minutes on each side until beautifully browned. Then we place the fish in the dough on paper napkins to get rid of excess fat. Bon appetit.
I really love pangasius (solefish) fillet. It is tender, airy and does not smell of fish at all.
It is easy to prepare and, in principle, this fish is universal. You can add it to a pie, a casserole, steam it, or fry it. But since its texture is very soft and delicate, when preparing it yourself (outside of a common dish), it is better to bread it or dip it in batter.
In my recipe I will tell you about a simple and very quick preparation of pangasius fillet in batter.
For the dish you will need: pangasius fillet - I had it frozen in layers and salt and ground black pepper. For batter - milk, eggs, flour.
First of all, I make the batter. I add eggs to the milk. I stir with a whisk.
Gradually add flour and beat without stopping until smooth.
Next I move on to the fish. I defrost the fillet in advance. But not completely, otherwise it will fall apart.
I rub salt and black pepper on both sides. For battered sole, I don’t like any additional bright seasonings or herbs.
Next, I cut the pangasius into pieces. And I put it in batter. I stir carefully.
I heat a frying pan with vegetable oil. It needs to be hot. And I put the fish in batter.
5-7 minutes are enough on each side.
I lay out the finished pieces on parchment. Outwardly they look like fluffy pancakes. But you can’t tell by the taste that there is fish inside. For those who don’t like fish dishes, this is an excellent option - the fish is both healthy and perfectly camouflaged.
You can serve it as a separate dish or with a side dish, with rice or mashed potatoes for example.
Pangasius is a river fish that appeared in Russian stores not so long ago, but quickly became popular - and rightly so. The fish is tasty, juicy, tender, contains few calories and can be used as a dietary dish. In addition, it is sold in the form of fillets - so no problems with cleaning and cutting, 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 white or pink (depending on what the fish were fed on the farm), the color does not affect the taste. Pangasius comes to us from Vietnam, naturally, frozen. So if you buy it "refrigerated" at the store, it just means that the store employees defrosted it for you in advance.
is a very simple way to fry this fish. We have never met anyone who couldn’t make this dish.
Need to:
- Pangasius (fillet) – 2 “carcasses”
- Eggs – 2 pieces
- Salt – 1 teaspoon “without hump”
- Ground black pepper - optional
- Wheat flour – 2 tablespoons
- Vegetable oil (ordinary refined sunflower oil is quite suitable)
Preparation:
If you bought frozen pangasius, you first need to let it thaw at room temperature, during which approximately 10% of the weight will “turn” into water and be lost.
The pangasius fillet should be washed with cold water and blotted with a paper towel (we admit, sometimes we don’t get it wet - and nothing terrible happens, the pangasius doesn’t fall apart). Cut the fish into medium-sized pieces. We usually get six pieces from one “carcass”. We DO NOT salt or pepper the fish; we will add salt and pepper to the batter.
Then we make batter - one of the simplest options. Break two eggs into a bowl, “beat” (mix the whites and yolks), add salt, a little ground black pepper (if you want, 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 do this with 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 well and pour in vegetable oil so that it covers the bottom of the pan with a layer of 1-2 mm. There is no need to pour too much oil, we do not deep-fry the fish, we simply 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 place the fish in the frying pan. Place the pieces in the pan at some distance from each other. If the batter has spread in the frying pan and the pieces of pangasius are “sticking together”, 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 a metal spoon are better do not use to avoid damaging the coating).
Fry the pieces of pangasius in batter until a golden brown crust appears (preferably at medium heat/heat) for about 6-7 minutes.
Then we turn it over with a spatula (it’s more convenient to do this with two spatulas) and fry on the other side for about the same time, that is, another 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 smaller and thinner pieces, the fish tail will be enough and 5 minutes).
When the second side of the pieces has also become golden, remove the pangasius from the pan with a spatula 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.
Pangasius is a fairly popular and inexpensive fish today. We invite you to plunge into the world of batter for today's product. Six dough options for every taste and color.
Fish selection criteria
Today in supermarkets it is quite difficult to find not only fresh pangasius, but even a whole frozen carcass. Most often it is already a fillet and always frozen.
But if you still manage to find a chilled fillet, then remember that its color should be soft pink, without spots, transitions to other shades and other defects.
If you press on a fresh (!) fish, the dent will disappear faster than you can remove your finger. If she needs a few seconds to do this, then the situation is sad and they are trying to deceive you, trying to sell you a product that has already been thawed, and perhaps more than once.
A yellow or red tint to the fillet will indicate that the meat has been sitting for a long time and has already begun to deteriorate. It is better not to buy such fillet even for dogs.
The larger the pieces, the fattier they are. Remember this and choose a fillet that suits your taste. If you want a low-calorie option, take small pieces.
Step by step recipe
How to cook pangasius in batter:
- It is better to take chilled fillets, but if the fish is frozen, then it must first be removed in a colander so that excess water can drain;
- Check it for the presence of peel and bones, if necessary, pull it out and cut it;
- Cut the fillet into portions, rub with spices to taste;
- Place the pieces in the refrigerator for thirty minutes;
- Beat eggs, add milk and mix;
- Add a little salt, flour and bring until smooth;
- Pour oil into a frying pan and heat it over high heat;
- Reduce heat and remove slices from refrigerator;
- Dip each piece in batter and place in deep fryer;
- Fry until golden brown and remove with a spatula or tongs.
Pangasius fillet in cheese batter in a frying pan
- 650 g pangasius;
- 50 g mayonnaise;
- 120 g cheese;
- 2 eggs;
- 180 ml vegetable oil;
- 1 g salt;
- 80 g flour.
Cooking time: 30 minutes.
Calorie content – 285 kcal/100 g.
How to cook:
How to cook fish in onion batter
- 30 ml mayonnaise;
- 420 g fish;
- 30 g flour;
- 1 egg;
- 1 onion.
Cooking time: 25 minutes.
Calorie content – 131 kcal/100 g.
How to cook:
- If necessary, defrost the fish, but over a bowl in a colander;
- Cut it into slices and salt, remove for a while;
- Peel the onion, wash it and grind it into puree. This can be done using a grater or an immersion blender;
- Add mayonnaise and egg to the onion, bring the mixture until smooth;
- Next, add flour, spices to taste and mix all ingredients well again;
- Place the pieces in the batter and leave for ten minutes;
- Heat a frying pan with oil, place the slices and fry on both sides until cooked, covered.
Pangasius fillet in beer batter in a frying pan
- 1 lemon;
- 180 ml vegetable oil;
- 200 + 40 g flour;
- 1100 g pangasius;
- 280 ml beer;
- 5 g salt;
- 1 egg.
Cooking time: 2 hours and 45 minutes.
Calorie content – 184 kcal/100 g.
How to cook:
- Defrost the fish and cut into pieces, dry with dry cloths;
- Season the fillet with spices and set aside;
- Wash the lemon and cut into rings, place them on the pangasius slices;
- Cover them with a plate and leave to marinate for two hours; you can put them in the refrigerator;
- Place the flour (most of it) into a bowl through a sieve, add the egg, stir;
- Pour in the beer little by little, constantly stirring the mixture to avoid lumps;
- Salt the batter and set aside;
- Dredge the pieces in the remaining flour, then roll in the dough on all sides;
- Heat a frying pan with oil, add them and fry until done.
Fish in orange batter with sesame seeds
- 850 g pangasius fillet;
- 260 g flour;
- 230 ml orange juice;
- 1 pack sesame;
- 140 ml vegetable oil;
- 1 orange.
Cooking time: 35 minutes.
Calorie content – 208 kcal/100 g.
How to cook:
- Defrost the fish fillet, if necessary, and remove the bones;
- Cut into portions and season with spices to taste;
- We used salt, tarragon, rosemary and marjoram and rubbed them on the fish;
- Set the fish aside and make the batter: pass the flour through a sieve into a bowl;
- Pour in the juice in parts, kneading into a homogeneous dough-like mass;
- Wash the orange, remove the zest from it using a grater or knife;
- Add it to the dough, mix;
- Salt and dip all the pieces of fish “head over heels” into it;
- Heat oil in a frying pan, reduce heat to low;
- Take a piece of fish, sprinkle it with sesame seeds and put it in oil;
- Fry until golden brown and then immediately transfer to napkins to remove unnecessary oil.
Pangasius fillet in batter, baked in the oven
- 1 egg;
- 900 g pangasius;
- 40 g flour;
- 60 g crackers.
Cooking time: 55 minutes.
Calorie content – 117 kcal/100 g.
How to cook:
- Cut the product into slices, season with spices to taste and leave for twenty minutes;
- Pass the flour through a sieve into a small container;
- Beat the egg in another container and add breadcrumbs to the third;
- Roll the fish pieces in flour, then in egg and breadcrumbs;
- Repeat the process with all the pieces;
- Preheat the oven to 200 Celsius;
- Place the slices on a baking sheet and place it in the oven for fifteen minutes.
If your batter turns out to be too liquid, add a little flour to it and bring to the required consistency. If it’s too thick, you can add water, eggs or juice, as, for example, in the last recipe.
To make the dough yellow, you can cook it only with yolks or add a few grams of turmeric to the mixture and mix well.
Pangasius in batter is an incredibly tasty dish that you can’t help but fall in love with. Just imagine: a crispy, aromatic crust reveals a juicy, tender center. This is delicious!