Pangasius fillet in sesame. Double-breaded pangasius fillet (step-by-step recipe with photos) How to prepare a double-breaded pangasius fillet recipe

I love fried fish, but my husband doesn’t really share my tastes. Therefore, I am passionately looking for a way to win his heart with fried fish, to prove that it can be very tasty, and, at the same time, I am looking for all kinds of fried fish recipes, trying different breadings. My latest discovery was this dish - pangasius fillet in sesame breading, or rather, in sesame bread crumbs. Initially, I just went to the market to buy fish. To my question - is there anything similar to sea bass fillet, only less fatty, the seller offered me pangasius fillet. I have never tried it. That's how it happened somehow. That’s why I bought it and took it home to cook, not yet knowing how. Yandex search results for “pangasius fillet” showed the most options for fried fillet in sesame breading. Well, since everyone cooks it, it means they eat it, and it may very well be that the dish is delicious. That's why I went for sesame seeds.

Preparation. 1. I liked this fish because it really doesn’t have an aggressively pronounced fishy smell, and also you can’t feel the fat in it at all. The taste turned out to be tender and juicy, because I made a multi-layer breading. For breading, I advise you not to mix all the sesame seeds from the bag with breadcrumbs at once - it is better to do this in small portions, preparing the breading for 2 pieces of fillet at a time, otherwise this breading will quickly become limp from the eggs and stick to the plate and will not stick to the fish. So, pour flour into one plate, beat 1-2 raw eggs into the second, sprinkle crackers and sesame seeds into the third, mixing together. No, you can, of course, simply roll the fillet in sesame seeds and fry, but it is not a fact that these seeds will stick well to the fish. Yes, and such a multi-layer breading, in which I fry, allows you to keep the fish more juicy inside, and on the outside it acquires a crispy “shell”.

2. Defrost the pangasius fillet, rub it with salt and spices for fish (I really like Mriya), leave to salt for 15-20 minutes. After this time, cut into portions.

3. Heat a frying pan with vegetable oil. Pieces of fillet can be blotted with a paper towel, slowly take one piece at a time and perform the following manipulations: roll in flour, dip in egg, let the excess egg drain back, now dip in sesame-breading and place in a hot frying pan. We do this with each next piece of pangasius fillet. Place it in the pan so that the fish is not crowded. It is advisable not to move the pieces around the pan until the breading is well fried to a crispy golden crust. I fried each side for about 5 minutes exactly.

4. As soon as one side is browned, turn it over to the other and fry there.

5. Remove the fried pangasius from the frying pan onto a plate. It turns out to be a very beautiful and very appetizing dish! Previously, I was also surprised by a dish of perch fillet fried in cheese and breadcrumbs. But it seems to me that pangasius in sesame breading is even tastier!

6. Even when the fish has cooled down, it does not lose its taste and attractiveness; it is very convenient to prepare this dish as a “slow stop” for lunch at work.