Pan-Fried Pangasius in Batter
In the best and simplest fish batter! Pair it with different sides, salads, and gravies. Pangasius turns out amazingly tender, airy, and very tasty. Serve with fresh vegetables and herbs - you’ll love it!
Updated : 12 February, 2026
Easy
About 30 min.
Ingredients
400 grams
Pangasius
1
Eggs
100 milliliters
Milk
3 tablespoon
Wheat flour
0.5
Lemon
100 milliliters
Vegetable oil
to taste
Salt
to taste
Ground black pepper
to taste
Dry spices
to taste
Garlic powder
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you fry pangasius in batter? First, take the fish out of the freezer and prepare the rest of the ingredients.
Step 2
Thaw the fish fillet at room temperature. Pat it dry with paper towels to remove excess moisture.
Step 3
Cut the pangasius into serving pieces about 1.2-1.6 in (3-4 cm) wide.
Step 4
Season each piece with salt, ground black pepper or allspice, and fish seasoning. Drizzle with freshly squeezed lemon juice.
Step 5
Flip the pieces and do the same on the other side. Leave the pangasius to marinate for 10-20 minutes.
Step 6
Meanwhile, make the batter. In a deep plate or bowl, pour in the milk and crack in the egg. Add a little garlic powder, ground pepper, and salt (to taste). Whisk until smooth.
Step 7
Gradually add sifted flour to the egg-and-milk mixture, whisking constantly so there are no lumps. You may need a bit more or less flour than stated. The batter should be about the consistency of sour cream.
Step 8
Dip each piece into the thick batter on both sides. If you like, you can dust the fish with flour first (the batter will stick better).
Step 9
Heat vegetable oil in a skillet and add the fish to fry. Cook each side until a golden, appetizing crust forms. Keep the heat medium to medium-high; you don’t need to cover the pan.
Step 10
Place the cooked fish on paper towels to remove excess oil.
Step 11
Pangasius in batter is ready! Serve immediately.
Author note
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