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