How to cook pangasius fillets?

Being a pretty fatty fish, pangasius also has a pronounced flavor, it fits well with a variety of side dishes and can be prepared in a dozen different ways. On how to cook pangasius fillet, we will describe in detail in the following recipes.

Pangasius fillet in the oven - recipe

The easiest way to get a juicy fillet is to bake it with a little oil and spices at low temperatures. Literally in 15-20 minutes the fish will have time to perfectly bake.

Ingredients:

• fillet of pangasius - 560 g;
• butter - 35 g;
• lemon juice - 15 ml;
• paprika - ½ tsp.

Preparation

1. Since cheap fish slices containing quite a lot of fat and skin remnants fall on our counters, the first thing you will have to face is the removal of all surpluses.
2. After cutting the fat, dry the fish fillets, divide it into 3-4 parts, depending on the size, and pour a mixture of melted butter with lemon juice. Salt pangasius and season with fish fillet paprika.
3. Bake fish at 190 degrees for 15-20 minutes.

Pangasius fillet in batter

Another way to cook delicious pangasius fillets is to fry the fish in batter. Pieces in crispy batter will be an excellent addition to your favorite side dishes or an independent snack.

Ingredients:

• flour - 115 g;
• baking powder - ½ tsp;
• carbonated water - 230 ml;
• fish fillet - 1 kg;
• oil for frying.

Preparation

1. The key to airy and crispy batter is the use of very cold water, therefore, half an hour before the start of cooking, put a bottle of soda into the freezer.
2. Combine flour with baking powder, sprinkle with a generous pinch of salt, and then start pouring soda water.
3. When the claret becomes homogeneous, dip the dried fish fillets into it and place it in a frying pan with heated oil.
4. Once the fish is browned and crispy - ready!

How to cook pangasius fillet with vegetables in a frying pan?

Ingredients:

• fillet of pangasius - 1 piece;
• lemon juice - 10 ml;
• handful of dried tomatoes ;
• a large bunch of spinach;
• onion - 65 g;
• garlic - 2 teeth.

Preparation

1. Divide the fish fillet by cutting it horizontally into two plates of equal thickness. Divide the halves again, season with salt and pepper, sprinkle with lemon juice and set aside.
2. Let the finely chopped onions and garlic chop until the pieces are soft.
3. Add spinach leaves and wait for them to fade.
4. Mix the spinach filling with sliced ​​sun-dried tomatoes, season and distribute between three pieces of fillet.
5. Fold the fillet into a roll, lock with a skewer and fry from all sides until ready.

Cutlets from fillet of pangasius

From the fatty fillet of pangasius, very juicy cutlets are obtained, which can be served in addition to vegetable garnishes or used in cooking fish burgers.

Ingredients:

• potato tubers - 760 g;
• fish fillets - 340 g;
• egg - 1 piece;
• Dijon mustard - 1 tbsp. a spoon;
• bread crumb - 1 item;
• a handful of green parsley and green onions.

Preparation

1. Boil the potato tubers and chop them.
2. Mix the chilled mashed potatoes with the fish mince, season the mixture with mustard, pepper and a pinch of salt. Add the finely chopped greens.
3. Whisk the egg with a couple of tablespoons of water.
4. Form the cutlets, dip them into the egg mixture and roll in breadcrumbs.
5. Fry the cutlets in vegetable oil until tender, and then serve hot in addition to the main dishes, or as a snack along with the sauce and lemon slices.