Pangasius fillets in a light crust

Pangasius fillets in a light crust
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time

Ingredients

Add all
  • 3 cups
    (750 mL)

    corn flakes

  • 1/4 cup
    (60 mL)

    sesame seeds

  • 1

    lemon, chopped zest

  • 1

    egg, beaten

  • 1 Tbsp.
    (15 mL)

    milk

  • 2 Tbsp.
    (30 mL)

    flour

  • 4 x 6 oz
    (4 x 175 g)

    pangasius fillets

  • 2 Tbsp.
    (30 mL)

    olive oil

  • Salt and freshly ground pepper to taste

  • 1

    lemon, cut in quarters

Preparation

Preheat the oven to 375°F (190°C).

Pour the corn flakes in a large bowl and crush the flakes with the back of a spoon until they're the same size as the sesame seeds. Add the sesame seeds and lemon zest. Set aside.

Mix the egg and milk in a rimmed dish.

Pour the flour into another plate.

Make a simple breading by following these steps: dredge the fish in the flour and shake to remove the excess flour. Quickly dip into the egg-milk mixture and then the cereal mix. It should adhere well to the fish.

Lay each fillet flat on a baking sheet lined with lightly oiled parchment paper.

Bake in the oven for 15 minutes.

Remove from the oven and sprinkle with lemon juice.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007