How to cook
Wash and dry the pangasius fillets. If they have been frozen, you should leave them in the refrigerator for 2-3 hours, lightly salted, to drain the large percentage of water they contain. If the fillets are large, you can cut them into pieces of the size you prefer.
Prepare the breading mixture, by beating the egg with salt. Pour the beer, add both types of corn flour and beat well. Leave the mixture at room temperature for 15 minutes, so that the fine grains soften.
The mixture will thicken from this, but it may still be too thin for this purpose. To achieve the perfect breading consistency with a thick density, add white wheat flour along with baking powder.
Heat a frying pan with the fat over a moderate heat, dip the fish fillets in the breading, so that they are covered nicely and fry them until they aquire a golden color on both sides.
Pangasius is a white and very tender fish that needs a very short heat treatment, however, if your fillets are thicker, you can check if they are ready and adjust the frying temperature accordingly.
Enjoy your meal!
*A little tip: Instead of frying the fish in plenty of oil, try making it with a little olive oil in a pan with a non-stick coating. From time to time add a little more olive oil, as I will absorb it.
Again, it is a frying process, but it doesn't absorb as much fat and it is healthier.