Pangasius in Parmesan Coat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g fish fillet (s), (panasius)
- 100 ml sour cream
- 2 egg (s)
- 2 tablespoon parmesan, freshly grated
- Flour
- salt
- pepper
- possibly herbs
- Fat, for frying
Print Recipe
Pin Recipe Instructions
- If necessary, let the fish fillets thaw, cut in half and pat dry well. Season with salt and (herb) pepper.
- Whisk the eggs, stir in the sour cream, add the parmesan and season with salt.
- Heat the fat in the pan.
- Press the fish on the skin side in flour, then pull it through the egg and sour cream mixture and immediately place it in the hot fat with the skin side down. Fry on medium heat for two to three minutes, carefully remove from the bottom, turn and finish cooking on the other side.
- I happened to have the oven on and kept the first fillets warm in the oven until the rest of them were done, it really didn`t hurt them, they were tender as butter!
- An endive salad with boiled potatoes goes wonderfully with it.
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