400 g pangasius fillets, cut into 4 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.
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