Pangasius fillet in cornmeal crust

Pangasius Fillet in Cornmeal Crust with Lemon Butter Sauce

Welcome to my kitchen! Today, I will share with you a special recipe, perfect for a quick yet impressive dinner: pangasius fillet in cornmeal crust, accompanied by a delicious lemon butter sauce. This recipe is not only quick but also full of flavors, ideal for delighting your family or friends. Here’s how to achieve a perfect result, step by step.

Preparation Time: 15 minutes
Baking Time: 10 minutes
Total Time: 25 minutes
Servings: 4

Required Ingredients

For the pangasius fillet:
- 1 kg pangasius fillet (thawed)
- 150 ml oil (for frying)
- 2 g salt (or 4 g fish seasoning)
- 100 g cornmeal

For the lemon butter sauce:
- 100 g butter (preferably at room temperature)
- 200 ml lemon juice (about 4-5 medium lemons)
- 150 ml heavy cream
- Salt, to taste

Preparing the Pangasius Fillet

1. Thawing and preparing the fish:
- Start by thawing the pangasius fillets. This can be done by leaving the fish in the refrigerator overnight or, if you need to speed up the process, you can use the quick thawing method under cold water.
- Once thawed, dry the fillets with a paper towel to remove excess water. This step is essential to achieve a crispy crust.

2. Seasoning:
- Sprinkle salt and fish seasoning on both sides of the fillets. This will add a special flavor and enhance the final taste of the dish.

3. Preparing the cornmeal:
- Prepare the cornmeal on a deep plate. This will serve as the base for the crispy crust. Make sure to use quality cornmeal, as it will add a pleasant texture and unique flavor.

4. Cutting the fillets:
- Make a light cut in the middle of each pangasius fillet, but do not cut all the way through. This will allow the fillets to cook evenly and create a nice presentation when served.

5. Coating in cornmeal:
- Place the fillets in the cornmeal, ensuring they are well coated on both sides. This crust will become crispy and delicious when fried.

Frying the Pangasius Fillet

6. Frying:
- In a large skillet, heat the oil over medium heat. Test the oil temperature by adding a small amount of cornmeal; if it starts to sizzle, the oil is ready.
- Carefully place the pangasius fillets in the skillet, being careful not to overcrowd the pan. Fry for about 3-4 minutes on each side, until the crust is golden and crispy.
- After frying, remove the fillets onto a paper towel to absorb excess oil. This step will help maintain the crust's crispiness.

Preparing the Lemon Butter Sauce

7. Making the sauce:
- In a small skillet, add the butter and let it melt over low heat.
- Once the butter has melted, add the lemon juice and heavy cream. Mix the ingredients well until the sauce becomes smooth. This sauce will add a refreshing note and perfectly complement the pangasius fillet.
- Taste the sauce and adjust with salt as desired. If you want a more intense sauce, you can add more lemon juice.

Serving the Dish

8. Assembly:
- Place the fried pangasius fillets on plates and generously drizzle with the lemon butter sauce. This rich sauce will provide a pleasant contrast to the crispy texture of the fish.

Serving Suggestions

- Sides: This dish pairs perfectly with a fresh vegetable salad or mashed potatoes.
- Drinks: We recommend serving the dish with a glass of dry white wine or a refreshing lemonade.
- Variations: You can experiment with different seasonings by adding dried herbs, such as oregano or dill, to the cornmeal for extra flavor.

Nutritional Information

This dish is a good source of protein, thanks to the pangasius fillet, which is a lean fish rich in omega-3 fatty acids. The cornmeal adds complex carbohydrates, and the lemon butter sauce brings a touch of healthy fats from the butter. Approximately, one serving contains about 400-500 calories, depending on the amount of oil absorbed.

Frequently Asked Questions

1. Can I use another type of fish?
- Absolutely! This recipe can be adapted to other types of white fish, such as cod or tilapia.

2. How can I make this recipe healthier?
- You can bake the fillets instead of frying them, using a spray oil to achieve a crispy crust without adding too much oil.

3. What can I use instead of heavy cream?
- A healthy alternative would be Greek yogurt or sour cream, which will add a creamy texture to the sauce but with fewer calories.

I hope this recipe for pangasius fillet in cornmeal crust has inspired you to try it at home. It’s an excellent choice for a light and delicious dinner, full of pleasant flavors and textures. Enjoy your meal!