Pangasius Fillet in Batter
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 egg whites
- 200 g wheat flour
- 110 ml milk
- 2 egg yolks
- 1 cup crème fraîche
- 1 teaspoon salt
- 6 pangasius fillet (s)
- 25 ml lemon juice
- 100 ml rapeseed oil
Print Recipe
Pin Recipe Instructions
- Beat the two egg whites loosely in a mixing bowl, do not let them become too stiff. Then put in a cool place.
- In a mixing bowl, beat the flour, milk, crème fraîche, salt and egg yolk to a smooth batter. Let this dough rest for approx. 25 minutes.
- Rinse the pangasius fillets under running water and then pat dry with kitchen paper. Season with salt and drizzle with lemon juice.
- Now fold the egg white, beaten until stiff, into the dough.
- Pull the pangasius fillets through the batter so that they are completely coated and then fry them well golden brown in a pan in rapeseed oil over medium heat.
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