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Pangasius in a frying pan with fried onion

Pan-Fried Pangasius with Fried Onion

The fastest, easiest way to cook juicy fish! Pangasius pan-fried with onion turns out incredibly tasty and fragrant — cooking it is pure pleasure! It takes no more than 10 minutes, and the result exceeds all expectations!

Zhemchuzhinka

Recipe author

Pangasius in a frying pan with fried onion

Composition / ingredients

Servings:

Pangasius

300

Onion

Vegetable oil

Salt

Ground black pepper

Ground red pepper

Garlic powder

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 11 g

Fats 60 % 18 g

Carbohydrates 3 % 1 g

211 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 10 min

Step 1:

How do you fry pangasius quickly and deliciously in a skillet? First, take the fish fillets out of the freezer and leave them at room temperature until fully thawed. If you need them thawed fast, cover the pangasius with cold water, drain it once thawed, and pat the fillets dry with paper towels to remove excess moisture.
Step 2:

Cut the fillet into 2 pieces. Season each piece with salt, ground peppers, and garlic powder. Flip them and do the same on the other side. Let the fish marinate for just five minutes — that's plenty. Meanwhile, peel and rinse the onion. I usually use red onion or shallots for this recipe; they look lovely and appetizing in the finished dish.
Step 3:

Heat vegetable oil in a heavy-bottomed skillet. You can use butter instead of oil if you like. Turn the heat down to just below medium and add the pangasius pieces. Cook on one side until browned (about two minutes).
Step 4:

Then gently flip the pieces so they don't break and cook the same way until the other side is nicely browned.
Step 5:

Transfer the cooked pangasius to a plate. In the same skillet with the frying oil, add the onion, sliced into half-rings or slivers. Squeeze in the juice of half a lemon and cook, stirring, for a few seconds until the onion smells fragrant.
Step 6:

Spoon the fried onion onto each piece of fish with a teaspoon. Scoop up a little of the fragrant lemony oil and drizzle it over the fish. Serve with a lemon wedge and fresh vegetables or herbs.

Fish made this way is delicious both hot and cold. It goes nicely with a glass of off-dry white wine. Enjoy!
Fry in an oil with a high smoke point! Every oil is good only up to a certain temperature — the smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point; they're full of unfiltered organic particles that burn quickly. Refined oils stand up to heat better and have a higher smoke point. Whether you're cooking in the oven, in a skillet, or on the grill, use an oil with a high smoke point. The most common ones are refined sunflower, olive, and grapeseed oil.
To keep your eyes from stinging when you cut onions, rinse the onion and knife in cold water. And to keep your cutting board from picking up the onion smell, rub it with a piece of lemon before you start.