Breaded pangasius fillet with remoulade sauce

Name: Breaded pangasius fillet with remoulade sauce - Clara L.
Ingredients: 2 pangasius fillets; 3 eggs; 4 tablespoons flour; 50 ml milk; salt; pepper. For the sauce: mayonnaise (2 raw eggs + 2 boiled eggs + 1 teaspoon mustard + 200 ml oil + juice from 1/2 lemon); 300 g sour cream; 6 pickled cucumbers or in vinegar; pepper; 2 eggs; juice from 1 lemon; 1 bunch of dill (I also used a bit of parsley). Side dish: boiled potatoes.

Over - Breaded pangasius fillet with remoulade sauce by Clara L. - Recipia

Pangasius Fillets in Batter with Remoulade Sauce: A Delight That's Easy to Prepare Who doesn't love a simple yet delicious dish that brings a touch of joy to the table? Breaded pangasius fillets with remoulade sauce are an excellent choice, perfect for a quick dinner or a special lunch. This recipe is not only easy to make, but it also offers a savory combination of textures and flavors. Get ready to discover a dish that will delight the taste buds of all your loved ones! Preparation Time - Total time: 1 hour - Preparation time: 20 minutes - Cooking time: 20 minutes - Number of servings: 2 Ingredients For the pangasius fillets: - 2 pangasius fillets (approximately 300 g) - 3 eggs - 4 tablespoons of flour - 50 ml milk - Salt, to taste - Pepper, to taste - Oil for frying (enough to cover the bottom of the pan) For the remoulade sauce: - 2 raw eggs - 2 boiled eggs (chopped) - 1 teaspoon mustard - 200 ml oil - Juice from 1/2 lemon - 300 g sour cream - 6 pickles or in vinegar (grated) - Pepper, to taste - A bunch of dill (chopped; optional, a bit of parsley) Garnish: - Boiled potatoes (or mashed, according to preference) Step by Step 1. Preparing the pangasius fillets Start by preparing the pangasius fillets. Place them on a cutting board and season with salt and pepper. Let them absorb the flavors for a few minutes. 2. Creating the egg mixture In a bowl, beat the 3 eggs with a pinch of salt and pepper, if desired. Add the 4 tablespoons of flour and the milk, mixing well until you achieve a smooth and slightly viscous mixture. This will form a delicious crust for the breaded fillets. 3. Frying the fillets In a deep pan, heat the oil. Dip each pangasius fillet in flour, then in the egg mixture, making sure it is evenly coated. Fry the fillets in hot oil for about 3-4 minutes on each side, until golden and crispy. Once ready, remove them onto paper towels to absorb the excess oil. 4. Preparing the remoulade sauce For the remoulade sauce, start by making the mayonnaise. In a bowl, combine the two raw eggs, mustard, oil, and lemon juice. Using a hand mixer, blend until you obtain a smooth mayonnaise. Add the sour cream, grated pickles, and chopped boiled eggs. Mix well, then add the finely chopped dill. Season with pepper and, if necessary, a bit of salt. Let the sauce sit in the fridge for at least an hour to intensify the flavors. 5. Preparing the garnish For the garnish, boil the potatoes in salted water until tender, then drain and let them cool slightly. You can serve them plain or mash them with a bit of butter and salt for a creamy mash. Serving Suggestions Place the pangasius fillets on a plate, alongside the boiled potato garnish. Add the remoulade sauce on top or on the side, to provide a creamy and delicious touch. A slice of lemon on the plate will add a splash of freshness. Tips and Variations 1. Fish variations: If you don't have pangasius, you can use salmon or cod fillets, which behave similarly when fried. 2. Alternative sauces: Instead of remoulade sauce, try tzatziki for a vibrant Mediterranean flavor. 3. Add vegetables: Serve alongside sautéed vegetables or a fresh salad for a balanced lunch. 4. Frequently Asked Questions: - Can the pangasius fillet be frozen? Yes, it is recommended to freeze it before cooking. Make sure it is well covered. - Can I use organic eggs? Absolutely! Organic eggs are an excellent choice for a healthier meal. - What other garnishes can I use? Rice with vegetables or a fresh green salad are excellent options. Nutritional Benefits Pangasius is a good source of protein, low in fat. It is rich in omega-3 fatty acids, making it a healthy choice. The remoulade sauce, on the other hand, adds a boost of calcium and vitamins due to ingredients like eggs and sour cream. Conclusion Pangasius fillets in batter with remoulade sauce are a recipe that not only delights the taste buds but also brings a touch of joy to the table. Perfect for any occasion, this recipe is a combination of simplicity and refinement. Experiment with the ingredients, add your own variations, and enjoy every bite!

Preparation

The pangasius fillet is seasoned; we whisk the eggs with a bit of salt and pepper (optional and delicate) then add 3 tablespoons of flour and milk. In a frying pan, we add enough oil to fry the fillet and let it heat up. We coat the fillet in flour, then in the egg mixture, and let it fry on both sides until it turns golden brown, then we place it on paper towels to absorb the oil. For the sauce: Grate the cucumbers, boil and chop the eggs; mix mayonnaise with sour cream, the eggs, and cucumbers, add lemon juice and finely chopped dill, season and mix. Let it chill for 1 hour. The pangasius fillet can be served with a side of boiled potatoes and remoulade sauce.

Category: Over Author: Clara L. Views: 1 Date: 04.10.2024

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Over - Breaded pangasius fillet with remoulade sauce by Clara L. - Recipia 1

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