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Pangasius pane

Pangasius pane


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super super good and tasty

  • 1 kg of pangasius fillets
  • salt
  • pepper
  • oil
  • 3 eggs
  • White flour
  • garlic sauce (garlic, salt, oil, samnatana)
  • polenta

Servings: 6

Preparation time: less than 15 minutes

HOW TO PREPARE Pangasius bread recipe:

Thaw the pangasius fillets, then salt and pepper and cut so as not to be too big (I mean for my dwarfs).

Drink 3 eggs well with a pinch of salt in a bowl, and in another put white flour.

Put oil in a pan to heat well then put the pangasius fillets given through egg, flour and egg again then fry.

I am very good with polenta with garlic sauce ..................... what is super good



Ingredients Fried Fish In Crispy Crust With Beer

Fish in crust with beer

  • 600 grams of fish fillets (100-150 grams / piece)
  • 100 grams of flour
  • 30 grams of corn starch
  • 1 teaspoon paprika (sweet or spicy, as you prefer)
  • 1/2 teaspoon grated pepper
  • 1 teaspoon onion powder (if you don't have it, you can replace it with 1 tablespoon of finely grated onion)
  • 125 ml. of very cold beer and pepper
  • frying oil

Salad of raw vegetables

  • 1 frisée salad (or favorite salad leaves)
  • 1 small shallot cut into fine rounds
  • 1 green apple, sour, cut sticks as fine as possible
  • 1 julienned (or grated) carrot
  • 40 grams of raw red beets, very finely chopped
  • 2-3 tablespoons of lemon juice
  • 2 tablespoons extra virgin olive oil
  • salt and pepper
  • 2 yolks
  • 125 grams of butter
  • juice of 1/2 lemon
  • 1 teaspoon mustard
  • salt and pepper

Preparation of Crispy Fried Fish With Beer

1. Even if the list of ingredients seems long, it is actually a fairly simple preparation. In the image below I grouped all the ingredients together, the Atlantic code, on the left are the ingredients for the crust (beer, flour, starch, etc. but also the oil for frying), in the upper right are the eggs, butter, mustard and lemon for the Dutch sauce and the rest are salad ingredients, which can be replaced / adapted to your preferences.

2. The fish in crispy crust with beer will be prepared very quickly, so I recommend you start with the Dutch sauce, for the preparation of which I invite you to follow the recipe of Dutch sauce already published on the site (including in the video version, click on the picture below). Once the sauce is ready, keep it warm until the fish is ready.

3. In a large bowl, mix the flour, starch, onion powder, pepper and 1 teaspoon grated salt.

4. The cod fillets, which we have previously thawed slowly, overnight, drain well of the water from the frozen glaze, dab with absorbent paper and season with salt and pepper.

5. Roll the cod fillets well through the flour mixture and shake well.

6. Pour the very cold beer over the remaining flour mixture and mix quickly. It is very important not to mix too much, it is better to remain lumpy than to develop gluten in the flour, which would lead to a sticky rather than crunchy crust.

7. Heat the frying oil in a large skillet over high heat. The recommended temperature for frying is 180 degrees, so the crust will harden quickly and will not absorb excess oil. One by one, the fillets already sprinkled with flour are covered in beer dough, drain a little and fry in hot oil, without crowding them (they are made in two slices). Fry on both sides until the crust turns golden brown.

8. The fish fillets in crispy crust are removed on absorbent paper to drain well of oil.

9. Very quickly, season the salad with olive oil and lemon juice, salt and pepper to taste.

10. Assemble the fish on a plate in a crispy crust with beer, salad and Dutch sauce and serve as hot as both the fish and the sauce. It is a preparation that, at least, always brings me a lot of satisfaction. Great appetite!


How to make bread with sauce

For a start there will be a pancake-like dough from: eggs and 1 tablespoon flour, achewed well with a whisk in a bowl.

Fish fillets seasoned with salt and pepper, will go through first flour prepared in a plate, then through egg dough and finally through pesmet.

The operation will continue until the fish fillets are ready.

They will be placed on a plate, to be fried in a Teflon pan with oil hot, about 5-10 minutes on each side.

After frying, bread fish will be placed on absorbent paper to remove excess oil.

They will be served hot for lunch or dinner, along with a mashed potatoes and a yogurt sauce.


Pangasius pane

cut the pieces of pangasius about half a palm and season them.

for the sauce you need 1 egg, 1 cup of beer and flour (until it becomes like a dough for thicker pancakes, salt and white pepper. beat the egg, add the beer and mix and add the flour gradually.

the pieces of pangasius are put through the sauce and fried. when they are ready, remove them from the paper napkins to remove them from the oil. serve warm with french fries. or anything else goes like a garnish.

Pangasius bread rolls

Wash, drain and then season to taste with salt and pepper fillets. it

PANGASIUS PANE

Portion the pangasius fillet. Marinate the fish slices in the sauce obtained from: white wine, olive oil,


Ingredients Fried Fish In Crispy Crust With Beer

Fish in crust with beer

  • 600 grams of fish fillets (100-150 grams / piece)
  • 100 grams of flour
  • 30 grams of corn starch
  • 1 teaspoon paprika (sweet or spicy, as you prefer)
  • 1/2 teaspoon grated pepper
  • 1 teaspoon onion powder (if you don't have it, you can replace it with 1 tablespoon of finely grated onion)
  • 125 ml. of very cold beer and pepper
  • frying oil

Salad of raw vegetables

  • 1 frisée salad (or favorite lettuce leaves)
  • 1 small shallot cut into fine rounds
  • 1 green apple, sour, cut sticks as fine as possible
  • 1 julienned (or grated) carrot
  • 40 grams of raw red beets, very finely chopped
  • 2-3 tablespoons of lemon juice
  • 2 tablespoons extra virgin olive oil
  • salt and pepper
  • 2 yolks
  • 125 grams of butter
  • juice of 1/2 lemon
  • 1 teaspoon mustard
  • salt and pepper

Preparation of Crispy Fried Fish With Beer

1. Even if the list of ingredients seems long, it is actually a fairly simple preparation. In the image below I grouped all the ingredients together, the Atlantic code, on the left are the ingredients for the crust (beer, flour, starch, etc. but also the oil for frying), in the upper right are the eggs, butter, mustard and lemon for the Dutch sauce and the rest are salad ingredients, which can be replaced / adapted to your preferences.

2. The fish in crispy crust with beer will be prepared very quickly, so I recommend you start with the Dutch sauce, for the preparation of which I invite you to follow the recipe of Dutch sauce already published on the site (including in the video version, click on the picture below). Once the sauce is ready, keep it warm until the fish is ready.

3. In a large bowl, mix the flour, starch, onion powder, pepper and 1 teaspoon grated salt.

4. The cod fillets, which we have previously thawed slowly, overnight, drain well of the water from the frozen glaze, dab with absorbent paper and season with salt and pepper.

5. Roll the cod fillets well through the flour mixture and shake well.

6. Pour the very cold beer over the remaining flour mixture and mix quickly. It is very important not to mix too much, it is better to remain lumpy than to develop gluten from the flour, which would lead to a sticky rather than crunchy crust.

7. Heat the frying oil in a large pan over high heat. The recommended temperature for frying is 180 degrees, so the crust will harden quickly and will not absorb excess oil. One by one, the fillets already sprinkled with flour are covered in beer dough, drained a little and put to fry in hot oil, without crowding them (they are made in two slices). Fry on both sides until the crust turns golden brown.

8. The fish fillets in crispy crust are removed on absorbent paper to drain well of oil.

9. Very quickly, season the salad with olive oil and lemon juice, salt and pepper to taste.

10. Assemble the fish on a plate in a crispy crust with beer, salad and Dutch sauce and serve as hot as both the fish and the sauce. It is a preparation that, at least, always brings me a lot of satisfaction. Great appetite!


Pangasius baked with asparagus

Baking paper or parchment paper has two major purposes. We use it to prevent stains from baking trays and dishes and to prevent food from sticking to them, and we use it to preserve the flavors and nutritional value of the goodies we cook. The last case also applies here: the pangasius fillet will take over the flavors of the other ingredients and will also give something. Healthy, light and ready in 25 minutes.


Season the fish with salt, pepper and paprika and let it rest for 1 hour.

Peel the tomatoes and cut them into small cubes that we put in a 4-5 tablespoon of olive oil.

Boil for about 5 minutes until the tomato juice is reduced by half. Then add the hot pepper, crushed garlic, cup of water, season with salt and pepper and cook for another 5 minutes, and finally add a tablespoon of chopped parsley.

We put the fish in flour and fry it in hot oil.

When it has browned nicely, take it out on kitchen paper to absorb the excess fat.

Serve the fillets with a few tablespoons of brine on top and a glass of white or rose wine.

Good job and good appetite!

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Pangasius file

Kingdom: Animalia
Phylum: Chordata
Class: Actinopterygii
Order: Siluriformes
Family: Pangasiidae
Genus: Pangasius
Species: P. sanitwongsei?

If there is a Pangasiidae family, I think there is something in between. I cook Pangasius because it is very good & # 33

# 43 Bonicelli


So do Pangasius, except for those plants, so to speak. But after reading this topic and throwing one of my eyes in the fridge and seeing a bag of this wonderful fish, I think I can figure out how to do it today.
Well, I'd better count how many are in the bag, make one loaf, one roll, and put one in the oven.
Yes, I don't put pictures on you, like someone asking me again what I'm looking for in the ass.

# 44 medelin

Yes, what recipes do I find here? & # 33 Where do you get them?

you try something like that
for white meat (any kind of fish)

put a few cloves of garlic in the hot oil but don't let them burn (the aroma goes away) then take it out.
then take the fish fillet after you put a pinch of salt on it and let it simmer for 15-20 minutes (sweeten the meat)
then pass it through wheat flour and fry it in the oil in which the garlic was
after it is fried, take a baking tray, grease it with a little oil, place it in the pan and put it over a sauce (tomato paste, pepper, salt, spices to taste, thyme, then cut a few diced tomatoes, finely chopped bell peppers, onions , garlic eggplant cubes, mushrooms)
put in the oven and let it cook well
during baking you can also put a quarter glass of wine for apoma.

take this dizziness from the pangrasiul or any other fish and put it to boil in water with a lot of salt (or if you have salted fish you put it to boil in 1-2 waters so that the salt comes out well).
after boiling do not throw water.
then boil the peeled potatoes
after they have boiled, peel them and make them into puree.
in puree put oil (it needs more oil to make the puree very consistent in texture and not harden when cold) then garlic sauce, vinegar to taste (must have a sour taste) pepper, salt and water from the fish boiled (just enough to give viscosity to the pasta and catch the puree of fish).
then place a row of puree, a row of fish and on top and puree.
prick with pickled donuts olives and pickles, let it cool well and then we talk

if you like these recipes I'll give you a few more (including delta fish borscht). but another time

# 45 murdochiris

bimbilica, it is delicious, it is prepared just like any white fish (salami, cod, hake).
I always thought it was a good price, now it's more expensive, it has exactly the combination of consistency and taste between fish with oceanic white meat and fresh water, where did you get it?

# 46 Dan @

. I twinned pangasius fillets with smoked salmon and served the rolls with a mixed rice garnish with spinach.

# 47 C

. I want and euuuuuuu. I promise I'll be fine.

# 48 Dan @

adik, are you going to pop everything from your plate and ask me for a supplement? & # 33

# 49 Lucie_

How do you say English in Pangasius? I see that a lot of people eat this fish in Romania and it tempts me too. Thank you in advance.

# 50 Roxana.

Pangas (also called, Pangasius, Vietnamese River Cobbler, Basa Fish and White Catfish, Tra, Gray Sole).

murdochiris thanks for the link. if a few days ago I was thinking of buying. now I've changed my mind, thank you very much

# 51 turisticus

Who summarizes what is said about pangasius in the link above? I also ate pangasius once and I must admit it was delicious. But seeing the pictures in the link above now I think I will avoid such a thing.

# 52 moatza

it is almost the same as what happens to chickens in poultry farms: they are raised on overcrowded farms, without the possibility of movinglike like-in corn, with continuous light, fed with all kinds of dead animal meal, with the addition of vitamins and growth hormones, in a month they are made of at least a kilo, they can boil fish, they have excess fat, they are cheap, they have no taste specific to the bird.
and yet we consume heavily.
bleah & # 33

# 53 Roxana.

The above is an advertisement (from one of the big chain stores in France) for fish known as Pangas (also called Pangasius) It's just a reminder to tell you about the dangers of this Strange, but increasingly popular fish. I found out about him and how they were raised some time ago in an online informative documentary here: Documentary about Pangas. (Which is in French. If I don't speak French, read below.)

Industrially grown in Vietnam along the Mekong River, Pangas or as you call it, it was recently introduced to the French market. However, in a very short period of time, it grew in popularity in France. The French devour Pangas as if it were their last meal of noodle soup. They are very, very affordable (cheap), boneless fillets are sold and have a neutral (soft) flavor and texture many would compare to code but sold much cheaper. But as tasty as some people may find it, thereâ & # x20AC; & # x2122; s, in fact, something hugely unsavory about it. Although some people find it tasty, in fact, something is extremely unpleasant. I hope that the information provided here will serve as very important information for you and your future choices. Here's why I think it's better left in stores (and not on set at dinner):

Pangas are full of high levels of poisons and bacteria. (no translation. I don't know chemical terms). The reasons are that the Mekong River is one of the most polluted rivers on the planet and this is where pangas are farmed and industries along the river dump chemicals and industrial waste directly into it. The reasons are that the Mekong River is one of the most polluted rivers on the planet, here pangas are grown and industries along the river throw chemicals and industrial waste directly into it. Remember: a friend tested this fish in the laboratory and tells us to avoid eating due to the high risks of contamination. Regardless of the reports and recommendations against selling them, the supermarkets still sell them to the general public knowing they are contaminated. Regardless of reports and recommendations against sales, supermarkets still sell to the general public even if they know they are contaminated.

Pangas are not organic, it is the most & quotneecological & quot; food you could eat - & quot; Buying Local & quot; means creating the least environmental disaster. Pangas is located at the opposite end of organic food. Pangas are grown in Vietnam. Pangas are fed food that comes from Peru, their hormones (which are injected into Pangas females) come from China. And finally, they are transported from Vietnam to France.

P.S come back with the rest of the text tomorrow

Edited by Rroxana., 25 February 2009 - 10:22 PM.

# 54 amalia aa

I don't like this fish, I ate bread, fried. I just don't like it, I haven't bought anything in a year or so

# 55 pansy

# 56 pansy

The above is an advertisement (from one of the big chain stores in France) for fish known as Pangas (also called Pangasius) It's just a reminder to tell you about the dangers of this Strange, but increasingly popular fish. I found out about him and how he was raised some time ago in an online informative documentary here: Documentary about Pangas. (Which is in French. If I don't speak French, read below.)

Industrially grown in Vietnam along the Mekong River, Pangas or as you call it, it was recently introduced to the French market. However, in a very short period of time, it grew in popularity in France. The French devour Pangas as if it were their last meal of noodle soup. They are very, very affordable (cheap), boneless fillets are sold and have a neutral (soft) flavor and texture many would compare to code but sold much cheaper. But as tasty as some people may find it, thereâ & # x20AC; & # x2122; s, in fact, something hugely unsavory about it. Although some people find it tasty, in fact, something is extremely unpleasant. I hope that the information provided here will serve as very important information for you and your future choices. Here's why I think it's better left in stores (and not on set at dinner):

Pangas are full of high levels of poisons and bacteria. (no translation. I don't know chemical terms). The reasons are that the Mekong River is one of the most polluted rivers on the planet and this is where pangas are farmed and industries along the river dump chemicals and industrial waste directly into it. The reasons are that the Mekong River is one of the most polluted rivers on the planet, here pangas are grown and industries along the river throw chemicals and industrial waste directly into it. Remember: a friend tested this fish in the laboratory and tells us to avoid eating due to the high risks of contamination. Regardless of the reports and recommendations against selling them, the supermarkets still sell them to the general public knowing they are contaminated. Regardless of reports and recommendations against sales, supermarkets still sell to the general public even if they know they are contaminated.

Pangas are not organic, it is the most & quotneecological & quot; food you could eat - & quot; Buying Local & quot; means creating the least environmental disaster. Pangas is located at the opposite end of organic food. Pangas are grown in Vietnam. Pangas are fed food that comes from Peru, their hormones (which are injected into Pangas females) come from China. And finally, they are transported from Vietnam to France.

P.S come back with the rest of the text tomorrow

# 57 kill4bully

Industrially grown in Vietnam along the Mekong River, Pangas or as you call it, it was recently introduced to the French market.

However, in a very short period of time, it grew in popularity in France. The French devour Pangas as if it were their last meal of noodle soup. They are very, very affordable (cheap), boneless fillets are sold and have a neutral (soft) flavor and texture many would compare to code but sold much cheaper.
Although some people find it tasty, in fact, something is extremely unpleasant. I hope that the information provided here will serve as very important information for you and your future choices. Here's why I think it's better left in stores (and not on set at dinner):

Pangas are full of high levels of poisons and bacteria. (no translation. I don't know chemical terms)


The reasons are that the Mekong River is one of the most polluted rivers on the planet, here pangas are grown and industries along the river throw chemicals and industrial waste directly into it.
Remember: a friend tested this fish in the laboratory and tells us to avoid eating due to the high risks of contamination.

Regardless of reports and recommendations against sales, supermarkets still sell to the general public even if they know they are contaminated.

Pangas are not organic, it is the most & quotneecological & quot; food you could eat - & quot; Buying Local & quot; means creating the least environmental disaster. Pangas is located at the opposite end of organic food. Pangas are grown in Vietnam.
Pangas are fed food that comes from Peru, their hormones (which are injected into Pangas females) come from China. And finally, they are transported from Vietnam to France.

# 58 GusanAlex

Attention & # 33 & # 33 & # 33 Do not eat this product & # 33 & # 33 & # 33 & # 33 & # 33 & # 33
Please read to the end & # 33 & # 33 & # 33 & # 33 & # 33 will be interesting

And I who eat. that he had no bones, that he was & quoted well & # 33 & quot

Cut another product from my list (soon I will only feed myself with energy, God Help) & # 33

Industrially grown in Vietnam, along the Mekong River, Pangas or Pangasius fish (as we know it), was recently introduced to the market.
In a very short period of time, it grew in popularity in France and throughout Europe. The French devour Pangasius as if it were their last meal. It is a very affordable fish (relatively cheap), it is sold mainly as boneless fillets and it has a neutral (soft) aroma and texture and many would compare it to cod. & quotBut as tasty as some people may find it, there & # 96s, in fact, something hugely unsavory about it & quot.
Although some people find it tasty, in fact, something is extremely unpleasant. I hope that the information provided here will serve as important information for you and the future choices regarding the products you introduce in your diet and that of your family. That is why it is better not to buy pangasius. :
Pangasius are full of high levels of poisons and bacteria. (arsenic, waste / chemical manure, etc.) And that's because the Mekong River is one of the most polluted rivers on the planet, pangasius is grown here, and industries developed along the river throw away chemicals. And industrial waste directly into it.
Remember: a friend tested this fish in the laboratory and tells us to avoid consuming it, due to the high risks of contamination. Regardless of the reports and recommendations against the sale, supermarkets are still selling to the general public, even if they know they are contaminated, because this fish is bought very well and, implicitly, companies' profits increase. God forgive those who do this & # 33

Pangasius is not an ecological fish, on the contrary, it is a genetic experiment and a biological "bomb". Pangasius is located at the opposite pole of organic food, and more recently, because the demand has become very high in markets around the world, they are often injected with hormones from dehydrated urine, because they found that fish grow bigger and their meat faster. becomes more & quotpufoasa & quot ..

Study all the information about this new fish & quottrend & yourself and decide for yourself whether to consume it or not & # 33


Pangasius bread fillets with flavored rice

I think even you are tired of so many cakes posted :). A change is welcome, I say, and this fish with flavored rice is perfect for lunch or dinner.

We need:
2 pieces fresh pangasius fillets (approx. 500 gr)
spice for fish
2 eggs
flour
frying oil
125 gr rice
1 teaspoon curry
2 teaspoons black soy sauce
2 tablespoons olive oil

Place the fish on a paper towel to absorb excess water.
Cut each piece of fillet into 3 then season with fish seasoning on both sides.
Put each piece of fish through the flour and then through the beaten egg and fry in hot oil on both sides.
Remove the fried pieces on a paper towel to absorb the excess oil.


Why is it recommended to eat grapes?

1. Grapes are known as "superfood", have a history of over 8,000 years. They can be consumed in the form of jelly, jam, juice, wine and raisins and retain their properties.

2. They have a high water content, which means good hydration of the body.

3. They contain many antioxidants important for eye health, such as lutein and zeaxanthin.

4. Grapes are very rich in fiber and minerals, which helps regulate intestinal transit. It is recommended to consume grapes people suffering from constipation, bloating or those who want to follow a detoxification treatment.

5. Regularly consumed grapes prevent premature aging and provide the skin with the firmness it needs for a pleasant appearance.

Image by Mihai Ștefan via Unsplash

6. I give you energy. Due to the high content of vitamin B, grapes are an important provider of energy and tone for the body.

7. Due to the small number of calories, grapes are a reliable ally for people who have started the fight with extra pounds. It speeds up your metabolism and this can help you lose five pounds in a week.

8. Grapes have a high content of postaxium and are usually recommended for people who have problems with blood pressure.

9. Are you struggling with diabetes? Grapes help lower blood sugar levels. According to medicalnewstoday, resveratrol in their composition combats insulin resistance, and this increases the body's ability to consume glucose.

10. The cold season also brought with it viruses that cause flu or colds. Among the vitamins that grapes contain are A, C and K. They contribute a lot to a better functioning of the body and to the strengthening of the immune system.

11. According to everydayhealth.com, grapes protect the body from several types of cancer, due to the powerful antioxidants known as polyphenols.

General tips

It is very important to mention that the grapes must be eaten with the skin to have the effects mentioned above. Why? Between the peel and the pulp of the grape are the most important substances that contribute to the health of our body.

And if you want to get the best out of grapes, you must also chew the seeds, which contain an oil that lowers cholesterol and maintains the health of blood vessels.


Video: मछल क वजन तज स कस बढए. machhali ka vajan kaise badhaye How to increase fish weight? (July 2022).


Comments:

  1. Tojagis

    Excuse me, I have thought and has removed the question

  2. Zugul

    I hope everything is normal

  3. Stocwiella

    In my opinion, it is a lie.

  4. Roano

    it is necessary to try everything

  5. Tauramar

    Pure Truth!

  6. Tygora

    It is simply an amazing topic

  7. Kayden

    I think this is the magnificent idea



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