Composition / ingredients
Step-by-step cooking
Step 1:
How to quickly and deliciously fry pangasius in a frying pan? First, remove the fish fillets from the freezer and leave at room temperature until completely defrosted. When the fish needs to be defrosted quickly and there is no time to wait, then as an option, you can pour the pangasius with cold water, drain the water after defrosting, and dry the fish fillets with paper napkins to get rid of excess moisture.
Step 2:
Cut the fillet into 2 parts. Sprinkle each piece with salt, ground peppers and garlic powder. Turn the pieces over and do the same on the other side. Leave the fish to marinate for literally five minutes, this will be quite enough. Meanwhile, peel the onion from the husk and rinse. I usually use red onions or shallots for the recipe, they look very nice and appetizing in the finished dish.
Step 3:
Heat vegetable oil in a frying pan with a thick bottom. Instead of vegetable oil, it is allowed to use butter if desired. Next, reduce the stove to moderately medium and put the pieces of pangasius to fry. Cook on one side until browned (it will take about two minutes).
Step 4:
Then carefully turn the pieces over so as not to break them and cook the same way until delicious ruddy sides appear.
Step 5:
Take out the finished pangasius on a plate. In a frying pan with vegetable oil, on which the fish was fried, send the onion pre-cut into half rings or feathers. Then squeeze out the juice of half a lemon and, stirring, cook for a few seconds until a characteristic onion flavor appears.
Step 6:
Put fried onions on each piece of fish with a teaspoon. Scoop up a little fragrant oil with lemon juice and pour it over the pieces of fish. Serve with a slice of lemon and fresh vegetables or herbs.
The fish cooked according to this recipe is very tasty both hot and cold.
A glass of semi-dry white wine can be offered to the finished dish.
Bon appetit!
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.
To avoid irritating the mucous membrane of the eyes when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Ground red pepper - 318 kcal/100g
- Garlic powder - 331 kcal/100g
- Pangasius - 89 kcal/100g
