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Dana Andreucci Johnson
Crispy pangasius with thai vegetables
Also try this delicious crispy pangasius with Thai vegetables
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Ingredients
Directions
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Heat the oil in a wok. Stir fry the vegetables with curry paste 5 minutes.
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Add the lemon juice, coconut milk and salt and pepper and warm well. Keep the veggie woks warm.
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Halve the pangasius fillets in the length. Heat the frying oil to 180 ° C.
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Make a batter from the flour, the egg yolk, the beer and salt. Let this rest.
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Beat the egg whites stiffly in a fat-free bowl. Spatefully fold them through the batter.
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Sprinkle the fish fillets with salt and pepper and pass them through the batter. Fry the pangasius golden brown in the hot oil.
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Drain well on kitchen paper. Divide the vegetables over 4 warm plates and put the fish fillets on them. Sprinkle the dish with the celery.
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Nutrition
620Calories
Sodium0% DV0g
Fat46% DV30g
Protein68% DV34g
Carbs14% DV42g
Fiber0% DV0g
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