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Pangasius Nuggets

Serves 5 to 6 persons Directions A deep fryer is the best frying tool for this recipe. Heat until hot. If you don’t own a deep fryer, put oil in a skillet until it is halfway up and use medium high heat. In a large bowl beat egg with a fork, add butter...

Ingredients

(i) 1-2 lb pangasius pieces
(ii) 1 egg
(iii) 2 cups buttermilk (can use regular or low-fat milk)
(iv) 3 cups cornmeal
(v) salt and pepper (other seasonings you want)
(vi) oil



Directions

  • A deep fryer is the best frying tool for this recipe. Heat until hot. If you don’t own a deep fryer, put oil in a skillet until it is halfway up and use medium high heat.
  • In a large bowl beat egg with a fork, add buttermilk to it. Beat again to incorporate.
  • In another big bowl put cornmeal and seasonings to taste.
  • Rinse nuggets and dip into milk mixture, depending on how many you have you could probably fit them all in at one time.
  • Take a few out of the milk and dip in to the cornmeal, roll around to get it coated good, then put into oil.
  • If using skillet put them in until skillet is full. fry 3 minutes, turn and fry another 2-3 minutes. If using a deep fryer fry 5 minutes, about halfway through stir them around to break up any that might have clumped together. They are done when golden brown and flake easily with a fork.

Oven fried Pangasius fingers

Serves 6 persons Pangasius Fingers Directions Preheat oven to 180 degrees Celsius. With a sharp chef’s knife, slice each fillet across its width and two inches apart. Place the fillets in a large bowl and pour in the quart of milk. Place fillets in the...

Ingredients

(i) 6 boneless pangasius fillets, rinsed and patted dry
(ii) 1 quart milk (soy, cow’s milk, or buttermilk)
(iii) 1/2 cup miso tamari sauce (or plain tamari sauce)
(iv) 1 tablespoon Kosher salt
(v) 1 tablespoon cracked pepper
(vi) 3 tablespoons paprika
(vii) 2 cups cornbread mix or cornmeal


Directions

  • Preheat oven to 180 degrees Celsius. With a sharp chef’s knife, slice each fillet across its width and two inches apart. Place the fillets in a large bowl and pour in the quart of milk. Place fillets in the refrigerator for at least 30 minutes. (The pangasius can be soaked all day in the refrigerator until you’re ready to season and bake them.
  • Remove fillets from milk and pat dry lightly. Brush on tamari sauce and sprinkle both sides of fillets with salt, pepper, and paprika. Use your fingers to evenly distribute the spices among the fillets.
  • Pour cornbread mix or cornmeal a large cutting board used only for fish or meats. Coat fillets in cornbread mix or cornmeal and arrange on one or more baking sheets (or bake fillets in batches and refrigerate the remaining fish fillets until ready to bake). Spray baking sheet(s) with non-stick cooking spray and bake fillets for 15 minutes. Check the fillets after 15 minutes and bake an extra 5 minutes for firmer fish. Remove fish from oven and allow to stand for 5 minutes. Gently skewer each pangasius finger and serve with Mango-Chili Dip (see recipe, following).

Pangasius cakes

Serves 8 persons Directions Place pangasius in a saucepan with enough water to cover. Bring to a boil, and cook until fish flakes easily with a fork. Drain off water, and mash up the fish. Stir in the onion, mustard, salad dressing, Old Bay‚Ñ¢, cracker...

Ingredients

(i) 1 pound pangasius fillets
(ii) 1 medium onion, chopped
(iii) 1 teaspoon prepared yellow mustard
(iv) 1 tablespoon creamy salad dressing (e.g. Miracle Whip)
(v) ½ teaspoon Old Bay Seasoning TM, or to taste
(vi) 2 ½ cups coarsely crushed buttery round crackers
(vii) 1 egg
(viii) 1 cup vegetable oil (for frying)

Directions

  • Place pangasius in a saucepan with enough water to cover. Bring to a boil, and cook until fish flakes easily with a fork.
  • Drain off water, and mash up the fish.
  • Stir in the onion, mustard, salad dressing, Old Bay‚Ñ¢, cracker crumbs and egg. Mix until evenly blended.
  • Heat oil in a large heavy skillet over medium-high heat.
  • Form the fish mixture into patties, and fry in the hot oil.
  • Drain on paper towels, and serve hot.

Pangasius fillet with garlic

Make your quick and easy delicious pangasius dish! Rub the tenderloin with salt, cayenne pepper and crushed garlic. Place in a bowl, mix with oil and let stand for about 1 hour. Then fry together with the oil in a frying pan briefly from both sides...

Ingredients

(i) Pangasius: 800 grams
(ii) Garlic, cloves: something
(iii) Cayene pepper: 8 tbsp
(iv) Olive oil, butter, parley, salt: something

Directions

  • Rub the tenderloin with salt, cayenne pepper and crushed garlic. Place in a bowl, mix with oil and let stand for about 1 hour.
  • Then fry together with the oil in a frying pan briefly from both sides. Then the pan on the middle rack in the oven and cook the fillets at 80 ° in 35 minutes on end.
  • Serve the fillets with butter and fresh parsley flakes and evidence.

Whole pangasius salad

This pangasius superfood recipe makes a great combination of fish, salad and cranberries. Sprinkle some parmesan cheese and white balsamic vinaigrette dressing on top and you are definately in for a treat...

Ingredients

(i) 1 pangasius fillet
(ii) Lemon juice
(iii) Cayenne pepper
(iv) Garlic
(v) Salt
(vi) Pepper
(vii) Mixed greens (for salad)
(viii) Cranberries
(ix) Parmesan Cheese
(x) Green onions
(xi) White balsamic vinaigrette dressing

Directions

  • Season the pangasius with lemon juice, cayenne pepper, garlic, salt and pepper.
  • Sear the fish on both sides and then finished the cooking in the oven.
  • Toss the mixed greens, cranberries, parmesan cheese and green onions onto a plate and season with salt and pepper and dressed in a white balsamic vinaigrette dressing.

Spicy Pangasius

Serves 4 persons Directions Heat four tablespoons of oil to a saucepan over medium high heat. Add one teaspoon of paanch phoron* to the hot oil. When the seeds begin to pop, add the crushed garlic and fry until light brown and translucent. Add the chop...

Ingredients

(i) 4 Pangasius fillets
(ii) 1 teaspoon paanch phoron
(iii) 2 peeled and crushed garlic
(iv) 1 bay leaf
(v) 1 small cinnamon stick
(vi) 1⁄2 small onion finely diced
(vii) 200g fresh spinach
(viii) 2 teaspoons shatkora pickle
(ix) 3 teaspoon Mr. Naga Pickle
(x) 10 fresh curry leaves
(xi) 1 teaspoon fenugreek powder
(xii) Fresh green chillies
(xiii) A pinch of turmeric powder
(ivx) Curry powder
(xv) Chilli powder

Directions

  • Heat four tablespoons of oil to a saucepan over medium high heat.
  • Add one teaspoon of paanch phoron* to the hot oil.
  • When the seeds begin to pop, add the crushed garlic and fry until light brown and translucent.
  • Add the chopped onion and fry until nice soft and translucent.
  • Sprinkle in a pinch of salt and the cinnamon stick, bayleaf and about 1⁄2 pint of water.
  • As the onion is reduced add a pinch of turmeric powder, 2 teaspoons of curry powder and 1⁄2 teaspoon of chili powder. Cook for a further 5 minutes.
  • Add the fresh shredded spinach and another 1⁄2 pint of water and cook until the spinach is reduced to a paste.
  • Add 1 teaspoon of fenugreek, the chopped fresh green chilies, 2 teaspoons of shatkora pickle and 3 teaspoons of Mr. Naga pickle, mix everything through and let it simmer to one side as you prepare your fish.
  • In a small bowl add 4 tablespoons of oil.
  • Dust the fish fillets with the turmeric powder and a little salt and place them into the hot oil. Fry until cooked through on both sides
  • Place the fish fillets on a heated plate and cover with the spinach mixture

Fish Roll

Rolls, the wrapped rotis/parathas with meat mince, egg and even vegetables mingled with ketchup are known to be quick tasty snacks. However, when the stuffing gets substituted by fish, things get a new high. Interestingly, here the wrapping is also made of fish, sliced thin. I adopted this recipe from a well known snack corner in Kolkata. However unlike them, instead of Bhetki fish, I had to use the ‘Kabeljou’, a local sea fish as a poor substitute. It was indeed lip smacking to have the fish roll dipping in mustard sauce with a bite of salad.

Ingredients

Fish fillet – 300 gm
Onion (large) – 1
Garlic – 2 to 3 cloves
Ginger – 1 inch piece
Chopped tomato – ½
Chopped green chilli – 2
Chopped coriander leaves – 2 to 3 tbspoon heaped
Turmeric powder – ¼ teaspoon
Red chilli powder – ½ teaspoon (optional)
Garam masala powder – ½ teaspoon
Black pepper powder – 1 teaspoon
Lemon juice – 1 tbspoon
Egg – 1
Flour – 3 tbspoon
Breadcrumbs
Salt to taste
Cooking oil

Directions

  • Cut 3 or 4 thin, square/rectangular slices from the fish fillet. Marinate the slices with lemon juice, ½ teaspoon black pepper powder and salt.
  • Roughly chop the remaining fish.
  • Finely chop the onion. Make a smooth paste of ginger and garlic.
  • Beat the egg in a bowl by adding pinch of salt and the remaining pepper powder. Add the flour and make a lump free batter followed by adding a bit of water. The batter should neither be very thick nor be very thin.
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Fish Butter Fry

"Fish batter fry" is a celebrated fried dish back home, often served as starter to the guests in occasions and parties. Its recipe is not very demanding, with the only important requisite of a good quality fish. In Bengal, we generally use “Bhetki fish” fillets to prepare the batter fry, which is a very tasty, soft and mouth melting fish, perfect for this recipe. I owe this recipe to my mother-in-law.

Ingredients

Pangasius fish fillet cut into 4 pieces
Ginger & garlic juice – 2 tbspoon
Onion juice – 1 tbspoon
Lemon juice – ½ tbspoon
Black pepper powder – 1 teaspoon
Flour – 2 – 2½ tbspoon
Butter – 1 tbspoon
Egg – 1
Milk – 2 tbspoon
Salt to taste
Cooking oil

Directions

  • Marinate the pieces of fish with salt, pepper powder, onion, ginger, garlic and lemon juice for at least half an hour.
  • For preparing the batter, mix flour, a bit of salt, baking soda and butter very well. Beat the egg with milk and add to the flour mixture. Make a lump free batter, add more milk if needed.
  • Heat sufficient amount of oil in a frying pan over medium flame. Dip the marinated pieces of fish into the batter and deep fry in oil.
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