Euro Snacks | Bern

PangasiusFillets
Pangasius Fillets

 

Pangasius
Fresh Pangasius

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

PangasiusKnusperliCoop
Prepacked Pangasius Knusperli in the Coop supermarket

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.

 

Photos courtesy of Pangasius Vietnam, the Seafood exporters and producers of Vietnam and the Coop supermarket in Switzerland.


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