Pangasius fillet in batter in a pan

In order to maintain an optimal balance of nutrients and ensure uninterrupted operation of all functional systems and organs of the human body, fish products must be present in the diet. Among the variety of noble varieties of fish, pangasius can be distinguished. This fish is particularly popular with modern hostesses, as it is an inexpensive product that fits perfectly into the daily menu. In addition, the pangasius in batter, which we will talk about today, will look great on the festive table.

Composition, calorie content, benefits

Pangasius fillet contains a huge amount of vitamins, fatty acids, enzymes, organic acids. It also found an increased content of Omega-3. 100 grams of fish fillet contains more than 15 g of protein. Calorie content of fish is 89 kilocalories. Fillet of canal catfish (also called pangasius) practically does not contain carbohydrates, which makes this fish an easily digestible, dietary product.

Eating pangasius will bring many benefits to the body:

• improves the functioning of the cardiovascular system and prevents the development of various heart diseases;
• strengthens blood vessels, bones, joints;
• normalizes brain activity, accelerates the process of memorization;
• improves skin condition, prevents brittle nails, strengthens eyesight and reduces the percentage of hair loss;
• prevent premature cell aging.

Pangasius fillet in batter in a pan

This is one of the most popular and at the same time the most simple and affordable recipes. The dish can be prepared from both fresh and frozen fish. This is a great option for a casual lunch and a gala dinner. You can buy pangasius today at any store. The product is quite inexpensive, and this makes it a successful and convenient ingredient.

What you need to cook:

• 820 g pangasius fillet;
• two eggs;
• 120 ml of milk;
• 100 g of flour;
• coriander;
• salt;
• dried or fresh dill;
• butter;
• ground pepper.

How to cook pangasius in batter

1. As a rule, canal catfish fillet is sold frozen, therefore, before cutting it must be thawed at room temperature. Malleable pangasius meat is cut into portioned pieces.
2. In a separate container, mix milk with chicken eggs. Beat the mass with a blender or whisk.
3. In the process of mixing the two ingredients, add the third. Flour must be introduced gradually.
4. After it, spices, herbs and salt are sent to the mixing bowl. Stir batter until smooth. The presence of lumps is unacceptable.
5. Dip each piece of fish thoroughly into the cooked mass and put it in the pan.
6. Pangasius is fried in batter very quickly. Two minutes on each side is enough. As soon as a golden crust appears, you can transfer the fish to a plate.

If you want to get a crispy and, so to speak, satisfying batter, then try using breadcrumbs as well. Dip a slice several times in liquid batter, then in breadcrumbs, then again in the egg mass, more crackers - and in a frying pan.

How to choose a pangasius

Before you cook the pangasius in batter, you need to buy a fish. This should be done according to certain rules that will protect your wallet and nervous system from material costs and unnecessary worries. In modern supermarkets, unfortunately, it’s almost impossible to find a fresh carcass of pangasius. Distribution chains sell ready-made frozen fish fillets. What are the criteria for fish selection in this case?

• Preference should be given to small pieces that contain less ice and fat.
• The high-quality fillet, which will make an excellent pangasius in batter, has no signs of spoilage or any darkening. The color of the fish is pale pink. Dark spots, red or yellow color of meat indicate improper storage, secondary freezing and other violations.
• After defrosting, the fish will have a pleasant subtle marine aroma. The meat will be soft and juicy in taste. If this is not so, then it is dangerous to eat it.

Choosing a batter for fish

You can cook a delicious pangasius in a batter in a pan in various ways. It will be enough to replace several ingredients that are part of the egg mass. What batter is considered more appropriate and best suited to this fish? We offer several options to choose from:

1. An egg mixed with two tablespoons of flour and 120 g of cheese.
2. Wine batter, consisting of one egg, two tablespoons of flour, sweet red pepper and 40 ml of red wine.
3. Beer batter, which consists of two eggs, 180 g of flour, 200 ml of dark beer and a pinch of salt.
4. "Green" batter, which was described in the recipe for pangasius fillet in batter. It necessarily contains an egg, flour and milk. Dill can be replaced with basil, parsley or any other herbs.
5. Orange batter made from saffron, milk, flour and two eggs.
6. Mayonnaise batter, which contains two tablespoons of flour, 2 eggs, a small onion, 3 tablespoons of mayonnaise, salt and dill.

Creamy Pangasius Sauce

There are many options for serving this fish. Pangasius in batter goes well with various types of side dishes and salads. It can even be served as an independent dish, slightly flavored with delicious sauce. From all the variety we offer to pay attention to the creamy sauce with parsley. It is prepared very quickly and simply.

Required:

• 480 ml of heavy cream;
• 4 cloves of garlic;
• a large bunch of parsley;
• 80 g of butter;
• a spoon of flour;
• a pinch of salt.

Pour the cream into a small saucepan and let it boil. Finely chop the parsley. Grind the garlic with a knife or crush.

Under boiled cream, reduce the heat to a minimum. Add the butter and mix the sauce until it dissolves.

Put garlic and herbs in a pan. Add a pinch of salt. Mix, turn off the fire, and pour the sauce into a saucepan.