Despite the proliferation of fresh water fish in Switzerland, increasingly popular is a member of the catfish family from Vietnam’s Mekong Delta called pangasius.
There is a sense, wandering around Berne, that fish and chips have been given a Swiss makeover with this Asian speciality, which reached export sales of €20 million in Europe during 2014.
Sold in fast food outlets as deep fried battered nuggets, fillets of pangasius are also available breaded and ready to cook in supermarkets.
We are enjoying the takeaway version from a cafe at the tram stop junction on Hessestrasse.
Pangasius Knusperli im Backteig
400 g pangasius fillets, cut into 2 cm strips 125 g flour 100 ml white wine/beer 2 eggs, separated 30 ml canola/sunflower oil 5 g mustard powder 1 lemon, juice Baking powder, pinch Black pepper, pinch Salt, pinch Oil, for deep frying
Whisk wine or beer, oil and egg yolks into the flour, mustard powder and salt for a smooth batter. Beat egg whites until stiff and fold into batter.
Heat oil to 190°C in a deep pan.
Dredge pangasius pieces in the batter. Fry until golden, about three minutes.
Dress with lemon juice.
Serve with French fries.
EDITORIALS EURO SNACKS FOOD CONNECTIONS FOOD STORIES GLOSSARY HIGH FIVES LEGENDARY DISHES RECIPES REVIEWS STREET MARKETS