Pangasius cutlets
4 servings
30 minutes
Pangasius cutlets are a tender and juicy dish perfect for lovers of light fish cuisine. Pangasius, a fish with a mild flavor and airy texture, serves as the base for these appetizing cutlets. Semolina gives them density, while garlic and spices add subtle aromatic notes. The breadcrumb coating forms a crispy golden crust that contrasts with the softness inside. This dish pairs excellently with fresh vegetables, herbs, and lemon juice that enhances its flavor. European cuisine is known for its simple yet elegant recipes, and these cutlets are a bright example of that. They are suitable for both everyday dinners and exquisite feasts. Bon appétit!
1
Pass the pangasius fillet through a meat grinder or chop it in a blender.
- Pangasius (basa) fillet: 800 g
2
Add 1 egg.
- Chicken egg: 1 piece
3
Add ground dried garlic.
- Garlic powder: to taste
4
To salt.
- Salt: to taste
5
Add pepper.
- Ground black pepper: to taste
6
Add 1 tablespoon of semolina.
- Semolina: 1 tablespoon
7
Mix and place in the refrigerator for 15 minutes to let the semolina swell.
8
Form patties with wet hands, coat them in breadcrumbs, and place them in a pan with heated vegetable oil.
- Breadcrumbs: 100 g
- Vegetable oil: 30 ml
9
Fry on both sides for 4-5 minutes until golden brown.
10
Serve decorated with a slice of lemon and dill.
- Lemon: to taste
- Dill: to taste
