Pangasius in Tempura with Paprika and Dill

Name: Pangasius in Tempura with Paprika and Dill - Catalina O.
Ingredients: 4 pangasius fillets; you can also use other fish suitable for this 120 g flour 120 ml water salt; white pepper a teaspoon of sweet paprika dried or fresh dill; to taste a pinch of baking soda extinguished with vinegar or lemon juice or baking powder oil for frying

Over - Pangasius in Tempura with Paprika and Dill by Catalina O. - Recipia

Pangasius fillets are a delicious and versatile choice, and preparing them can be a true culinary pleasure. Start by patting the pangasius fillets dry with a paper towel or a clean cloth napkin. I prefer to use these cloth napkins because they can be washed and reused, making them more environmentally friendly. After you have patted the fillets dry, cut them in half first, then remove the 'fingers' from the tail, allowing them to detach easily, and from the head side, you will get four smaller pieces. Sprinkle a little salt on top and set them aside to marinate a bit. In a bowl, combine the dry ingredients for the batter: flour, salt, and spices to taste. Mix them well until homogeneous. Then, gradually add cold water, stirring continuously to avoid lumps. Once the batter starts to soften, add baking soda mixed with vinegar or lemon juice to make it more frothy. If you prefer, you can also use baking powder, which you can add from the beginning. Continue adding water until you achieve a batter consistency thicker than pancake batter. Meanwhile, heat a generous amount of oil in a deep pan or, if you have one, a deep fryer is the ideal choice. When the oil is well heated, take each piece of fish and dip it in the batter, ensuring it is completely coated. Then, place each piece in the hot oil and fry until golden, being careful not to leave them too long, as pangasius does not require a long cooking time. After the fillets are nicely browned, remove them onto an absorbent napkin to eliminate excess oil. They can be served hot as a main dish, alongside a side of boiled potatoes or steamed vegetables. You can also opt for a delicious sauce as an appetizer. A successful combination would be a cocktail sauce made from mayonnaise, ketchup, a few drops of Tabasco sauce, Worcestershire sauce, and a splash of lemon and orange juice, adding a bit of bourbon or cognac for a more refined taste. This dish is not only tasty but also easy to make, perfect for a family dinner or to impress guests.

Ingredients

4 pangasius fillets
you can also use other fish suitable for this 120 g flour 120 ml water salt
white pepper a teaspoon of sweet paprika dried or fresh dill
to taste a pinch of baking soda extinguished with vinegar or lemon juice or baking powder oil for frying

Pangasius in Tempura with Paprika and Dill

Ingredients

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