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Pangasius fillets with polenta.

Pangasius fillets with polenta.


Wash the fish and wipe with an absorbent paper towel.

Put flour and breadcrumbs on a plate. Beat eggs well with a pinch of salt.

Portion the fish to the size we want.

Heat the oil. Put the fish in flour, egg and then breadcrumbs. Fry in hot oil.

Allow to brown well on both sides.

When ready, place on a paper towel to absorb excess oil.

Bring water to a boil with a pinch of salt. When it boils, add a handful of corn. Let it boil a little, then add the corn in the rain. Let it boil well, chewing in it so that it does not stick. When it boils. the corn is added 1 tablespoon of oil. This way the polenta acquires a more special taste. It is turned over on a plate or on a chopper.

Peel the garlic and grind it well with a pinch of salt. When it is well ground, add 2 tablespoons of oil and chew well until it becomes like mayonnaise.

The fish is served hot with polenta and garlic sauce.


Classic rabbit stew recipe with polenta

The preparation of the stew is as simple as possible. It is a low food, with ingredients that are prepared very quickly. Only the meat cooking time is longer. But it depends on the meat chosen. Rabbit meat penetrates fairly quickly. In less than an hour we can cook a delicious preparation for the Easter meal.

In addition to meat, greens and tomato paste, an ingredient often used in this recipe is red wine. It is optional, but helps a lot in tenderizing the meat and emphasizes the taste of the dish. No other spices are needed, so as not to influence the taste of the greens added in abundance.

Find lamb recipes on the blog, perfect for the Easter holidays.

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Follow below the list of ingredients and how to prepare the classic rabbit stew recipe with polenta.


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Ingredient:

6 pieces of pangasius fillets
2 & # 8211 3 eggs
3 tablespoons flour
Salt, pepper, vegeta to taste
Frying oil

Method of preparation:
We take the fish fillet left before, thaw it, wash it and salt it.

In a plate, break the eggs, add salt, pepper and vegeta to taste and beat with a fork.

We take another plate, put 3 tablespoons of flour in it, put oil in a pan and start by giving the pangasius fillet first through the fan on one side and on the other, then through the egg as well, on one side and on the other. the other, after which we put it in the pan in the hot oil.

We leave it to fry until it gets a golden crust, then we turn it on the other side and then we take it out on a plate on an absorbent napkin, to drain the oil - in principle, the fish fillet is fried quite quickly. It can be served hot or cold with lemon.


The complete recipe, in images, can be downloaded here: Pangasius pane fillets (PDF format)


Pangasius with Pesmet, in the Oven

Mix the dried and ground spices.
Wash the pangasius fillets, dry them, sprinkle with a little oil, season on both sides, including the crushed garlic, if you use it and pass the fillets through breadcrumbs or corn flour.

Put them in a heat-resistant dish greased with oil or tray lined with baking paper and sprinkle each piece of fish with 1 tablespoon of oil.
Put in the hot oven, for 20-25 minutes, at 200 degrees or until the fish is done and catch a nicely browned crust on top.

Remove on absorbent napkins.
Serve hot, plain (with lemon, optional) or with your favorite garnish and a salad or a garlic sauce.


Pangasius the Oven

Season the fish on both sides with salt, pepper, crushed garlic / garlic powder, rosemary, all to taste and leave for about 15 minutes. Meanwhile, grease an aluminum foil with butter for each fillet (large enough to wrap the fish).

Place the fillet on the foil. Sprinkle with lemon juice, grease with tomato paste, sprinkle with slices of green onion, put a few slices of lemon and wrap in foil. Do the same with the rest of the fish pieces.
Place the packages in a heat-resistant dish and put in the hot oven for about 20 minutes, at the right heat.

Remove from the oven and carefully remove the foil.
Serve hot, plain or next to your favorite garnish.


Pangasius tab rolls

Pangasius tab rolls they are an excellent choice for your child, both for dinner and with a garnish of boiled vegetables and as an appetizer. With a light consistency and a low caloric intake, rolls of pangasius tabs they are a healthy and satisfying delight for your little one.


Grilled Pangasius & ndash a culinary delight

Ingredients you need for your recipe pangasius la gratar with mujdei:

  • 2 pieces of fish fillets
  • An onion
  • Bay leaves
  • Peppercorns
  • Lemon
  • White wine

The fish pieces are salted and seasoned and put on the grill. It should not be left too long, because the fish will enter the oven once more. Just make sure it's not cruel anymore and that's enough. After it is done, put in a pan a little oil, a sliced ​​onion, bay leaves and peppercorns next to the grilled fish fillet. Put it in the oven for 5-10 minutes, then pour the glass of wine into the tray. Put the tray in the oven once more and make sure that, after about three minutes, you turn the fish over to take the flavor of the wine on both sides.


Some Pangasius fish recipes

ingredients Number of
small pangasius fillets & # 8211 2-3 pieces
fish spices (to your taste) & # 8211 1-2 pinches
quail eggs & # 8211 3-4 pieces.
of milk & # 8211 100-150 milliliters
flour & # 8211 100 grams
sare & # 8211 for taste
refined vegetable oil & # 8211 4 tablespoons
fresh salad & # 8211 pile of leaves
Cooking time: 30 minutes Calories per 100 grams: 120 Kcal
  1. Remove the pangasius fillet from the freezer and let it thaw under natural conditions.
  2. Rinse the fish under cold running water, remove excess moisture with paper towels.
  3. In a bowl, cook the dough, beating with a broom (or mixer) until a homogeneous mass of eggs, milk, flour and fish spices are obtained.
  4. Cut the fillet into portions, salt.
  5. Heat the vegetable oil in a pan.
  6. Cut slices of prepared fillet with a fork, soak in a mincer and send to the steak in a pan.
  7. Put the fish in the dough for 5-7 minutes on each side and place it on a paper towel. Allow the absorption of excess fat and oil.
  8. Serve the finished fillet in dough on lettuce leaves.

Pangasius fillets baked in a foil with vegetables

  • 1-2 pieces of thawed pangasius fillets (0.6-0.8 kg)
  • 1 milky baked pumpkin
  • 1 medium carrot
  • 1 medium onion
  • 1 small tomato
  • 1 baked pepper
  • 2-3 tablespoons sour cream 15%
  • bunch of parsley
  • 100-150 grams of grated hard cheese
  • 1 large clove of garlic
  • 2 tablespoons olive oil
  • salt and spices for taste.

The total cooking time will be about 40-60 minutes. 100 grams of finished product & # 8211 not more than 90-110 kcal.


Nely`s Blog

INGREDIENT:
row of pangasius
flour
corn
salt
frying oil

PREPARATION:
Allow the fish to thaw and then drain. Sprinkle salt on both sides and leave for approx. 10 min. Mix the flour with the malai (put less flour and more malai), roll the fish on one side and the other in this mixture and leave it on a shredder for 10-15 minutes until the malai hardens on it. In this way, the corn is no longer spread in the pan. Fry in a pan with hot oil over medium heat. Do not fry too much as it dries. I served it with hot polenta and garlic paste. GOOD APPETITE!

2 comments:

Nely, you know I really like fish. please send me a portion because you made me want it.
Kiss!

MARIA, I am sending you with the greatest pleasure. You should know that I also like fish very much. I never think I will say. I'm tired, I don't want to.
Kiss and have a nice week!


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

Peel the tomatoes and cut them into small cubes and put them in a 4-5 tablespoons 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 pear 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!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".