Composition / ingredients
Step-by-step cooking
Step 1:
How to fry pangasius in batter? First of all, remove the fish from the freezer and prepare all the other components.
Step 2:
Defrost the fish fillet at room temperature, dip the fish with paper napkins to get rid of excess moisture.
Step 3:
Cut the pangasius into portions, about 3-4 centimeters wide.
Step 4:
Sprinkle each piece with salt, ground black or allspice, and seasoning for fish. Sprinkle with the juice of a freshly squeezed lemon.
Step 5:
Turn the pieces over and do the same for the other side. Leave the pangasius to marinate for 10-20 minutes.
Step 6:
At this time, prepare the batter. Wash the egg thoroughly. Take a deep plate or bowl, pour milk and beat an egg into it. Add a little garlic powder, ground pepper and salt (take the amount to your liking). Using a whisk, stir everything until smooth.
Step 7:
Gradually add the sifted flour to the egg-milk mixture, while stirring constantly with a whisk so that no lumps form. Flour may need a little more or less than stated in the recipe. The batter should resemble sour cream in consistency.
Step 8:
Dip each piece into a thick batter on both sides.
Step 9:
Heat the vegetable oil in a frying pan and send the fish to fry. Cook each side until a golden delicious crust appears. Keep the fire moderate to medium, while the pan does not need to be covered with a lid.
Step 10:
Put the finished fish on paper napkins to get rid of excess oil.
Step 11:
Pangasius in batter is ready! Serve immediately.
Pangasius is a relatively inexpensive budget fish. It is grown mainly artificially on fish farms, which are located in the reservoirs of the Mekong River. Young individuals usually go on sale.
Fish contains vitamins, phosphorus, fats, amino acids, calcium.
Pangasius is very tasty when hot, its meat is tender and incredibly soft.
It can also be offered cold.
Bon appetit!
How do I know if an egg is fresh? Break it into a separate container. First of all, there should be no unpleasant smell. The protein of fresh eggs will be transparent and clean. The yolk should not spread and will be shiny, convex, homogeneous.
Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Garlic powder - 331 kcal/100g
- Pangasius - 89 kcal/100g
