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Pangasius fillet in tomato batter in a frying pan

Pan-Fried Pangasius in Tomato Batter

A pretty, tasty, juicy fish in a light tomato batter! You can tweak the batter in this recipe—swap the sour cream for unsweetened yogurt, or replace it entirely with cream or milk. The spices you choose make a big difference in the final result.

Pearl

Recipe author

Pangasius fillet in tomato batter in a frying pan

Composition / ingredients

Servings:

Pangasius

500

Sour cream (low-fat, leveled)

Tomato paste (leveled)

Eggs

Flour

Vegetable oil

100

Garlic powder

Basil (or oregano)

Salt

Pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 12 g

Fats 55 % 17 g

Carbohydrates 6 % 2 g

208 kcal

GI: 50 / 0 / 50

Cooking method

Step 1:

How do you fry pangasius fillet in batter quickly and deliciously? First, take the fish out of the freezer and let it thaw at room temperature.
Step 2:

To speed up thawing, I sometimes submerge the fillet in cold water for a while. Then I drain the water, lay the pangasius on paper towels, and pat it dry on all sides to remove excess moisture.
Step 3:

Cut the pangasius into portions about 1½ to 2 inches wide. You can slice them thinner if you like.
Step 4:

In a separate bowl, crack in the egg and add the sour cream and tomato paste. Season with salt and pepper and sprinkle in your favorite dried spices. I used a pinch of nutmeg and some dried basil. Stir to combine.
Step 5:

Add the sifted flour gradually, whisking constantly so no lumps form.
Step 6:

You may need a bit more flour—go by the consistency of the batter. It should be like slightly runny sour cream.
Step 7:

Season the fish pieces with garlic powder and ground red and black pepper—again, use any seasonings you like.
Step 8:

Dip each piece into the batter on both sides.
Step 9:

To coat the fish evenly, I drop the pangasius into the bowl and gently fold the pieces together with a tablespoon.
Step 10:

Heat neutral (odorless) vegetable oil in a heavy-bottomed skillet. Fry the fish over low heat on both sides until done. It won't take long—watch the batter; it should turn golden.
Step 11:

Transfer the pangasius to paper towels to blot off the excess oil. Done!

Serve the fish with fresh vegetables or any salad. It's also great with mashed potatoes or boiled buckwheat. Pangasius in tomato batter is delicious both hot and cold.
Keep in mind that oils are only good for you up to a certain temperature—the smoke point, past which the oil starts to burn and forms harmful compounds, including carcinogens. Choose an oil with a high smoke point for frying.
Proper thawing makes a real difference in the quality and flavor of the finished dish, so don't rush it.