Happy National Seafood Month. We are honoring the month of October by featuring fresh National Seafood Month recipes every week. As the weather cools down, these two fried fish recipes featuring cost-friendly Pangasius will heat up any menu.
National Seafood Month Recipe: Fried Fish Over Wild Rice and Beans
- 2 Pangasius Fillets
- Salt and Pepper to taste
- 1 Cup Finely Ground Cornmeal
- 1 egg
- 1/4 Cup Milk
- 1/2 Cup Vegetable Oil
- 2 Cups Wild Rice
- 1 Tbsp Butter
- 1/4 Cup Red Pepper, diced
- 1/4 Cup Sweet Onion, diced
- 1/2 Cup Black Beans
Prepare Wild Rice according to package directions.
Pat Pangasius Fillets dry and season generously with salt and pepper. On a deep plate, sift out cornmeal and season with salt and pepper to taste. In a wide shallow bowl whisk eggs and milk together until blended. Dip fillets into eggs, covering both sides and letting the excess drip off. Press lightly into cornmeal until evenly coated. Shake off excess.
Deep Fry: Using a deep fryer and working in batches if necessary, submerge the fish in hot oil (320-330 degrees) until cooked through – approximately 3-5 minutes. Remove from oil and drain in the basket or on paper. Season lightly with salt and pepper as desired.
Pan Fry: Add Vegetable Oil to hot pan. When oil is hot (and pops when sprinkled with water), add fish. Working in batches if necessary, fry fish until cooked through and golden brown on both sides. Remove from heat and drain on paper. Season lightly with salt and pepper as desired.
In the same pan used to fry the fish (or a lightly seasoned pan if the fish was deep fried), add butter, red pepper, onion and black beans. Saute for 2-3 minutes. Add rice and toss until evenly mixed.
National Seafood Month Recipes – Fried Fish with Wild Rice and Beans
Serve fish over bed of rice and garnish with fresh parsley and lemon.
National Seafood Month Recipes: Fish Tacos
- 2 Pangasius Fillets
- Salt and Pepper to taste
- 1 Cup Finely Ground Cornmeal
- 1 egg
- 1/4 Cup Milk
- 1/2 Cup Vegetable Oil
- 4 small tortillas
- 1/2 Tbsp Butter (optional)
- 1/4 Cup Red Pepper, thinly sliced
- 1/4 Cup Sweet Onion, thinly sliced
- 1/2 Cup Cole Slaw
Pat Pangasius Fillets dry and cut into 2-3 inch pieces. Season generously with salt and pepper. On a deep plate, sift out cornmeal and season with salt and pepper to taste. In a wide shallow bowl whisk eggs and milk together until blended. Dip fillet strips into eggs, covering both sides and letting the excess drip off. Press lightly into cornmeal until evenly coated. Shake off excess.
Deep Fry: Using a deep fryer and working in batches if necessary, submerge the fish in hot oil (320-330 degrees) until cooked through – approximately 3-4 minutes. Remove from oil and drain in the basket or on paper. Season lightly with salt and pepper as desired.
Pan Fry: Add Vegetable Oil to hot pan. When oil is hot (and pops when sprinkled with water), add fish. Working in batches if necessary, fry fish until cooked through and golden brown on both sides. Remove from heat and drain on paper. Season lightly with salt and pepper as desired.
Grill tortillas, turning once until golden brown grill marks appear on both sides – OR – melt butter in a pan and saute tortillas until golden brown on both sides.
Fried Pangasius Fish Tacos Recipe
Assemble the tacos by placing fish, pepper and onion slices over a bed of cole slaw on the tortillas. Squeeze lime juice over the tacos if desired.
