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pangasius fillets with crispy crust of poppy, sesame and corn ...

  • 1 kg row of pangasius
  • 1 tablespoon pepper paste
  • 3 cloves of garlic
  • lemon juice
  • salt
  • 2 eggs
  • 50 gr mac
  • 50 gr sesame
  • 100gr white flour
  • 100 gr of flour
  • 50 gr olive oil

Servings: 4

Preparation time: less than 30 minutes


  1. the pieces of pangasius fillets are washed, portioned, sprinkled with lemon juice, greased with a paste of pepper and crushed garlic.

  2. beat the two eggs well with a fork.

  3. mix poppy seeds, sesame seeds and corn flour

  4. the pangasius is passed through white flour, beaten egg and then through the mixture of poppy, sesame and corn.

  5. place in a pan, sprinkle with olive oil and bake for 25 minutes.

Tips sites


serve with a cream and garlic sauce.

Baked fish fillets

Fish, our great love, fish! Luca and I are fans of fish and I always try to find combinations that will make his soul happy! That's how we got to our recipe today - Crispy fish fillets in the oven. And I promise you: it's a recipe as simple as it is delicious! What makes it special? The super crunchy, panko topping, flavored with butter and parsley!

Luke is a big fan of pangasius, cod, salmon, catfish, carp. These are the fish that he particularly likes, because they have no bones and because they are tasty, being fatter fish. One of his favorite recipes? Fish in breadcrumbs (click to access recipe) and Salmon meatballs. But today's recipe - Crispy fish fillets in the oven went straight into the top of his preferences. Luke's conclusion? (exactly his words): “We didn't even need vegetables anymore! We eat all the fish empty! ” So yes, and DELICIOUS!

Baked fish fillets - Everything you need to know about the recipe

  • Basically, you can use any fish fillet or locket. Cod, pangasius, salmon etc. At the fish district of the big hypermarkets, you can fillet your fish on the spot, once you have bought it, in case you can't handle it.
  • You can omit the frying part of the fish and put it directly in the tray, raw, on baking paper, for an even lighter recipe. But frying gives the fish a big extra flavor and texture, especially if you fry it until it has a crispy crust on both sides.
  • Panko breadcrumbs are ESSENTIAL for this recipe! You will get such a crispy and still aerated crust! I'll tell you something about Panko below, which you can find in the Baneasa breadcrumbs range and which is great!

Baked fish fillets - What is PANKO?

  • A very crispy breadcrumbs, which becomes even more crunchy when fried / baked in the oven.
  • Of Japanese origin, panko is made of bread without crust, large ground, so as to result in very airy flakes.
  • Ideal for dishes cooked in an oil bath.
  • Unlike classic breadcrumbs, panko flakes, contact with hot oil, turn into a light and very crunchy crust, but absorb less oil than classic breadcrumbs.
  • The crust obtained from panko breadcrumbs remains crispy for a long time.

Ingredients for 4 servings of crispy fish fillets in the oven:

  • 4 large pieces of pangasius fillets
  • salt, pepper, paprika
  • 100ml sunflower oil
  • 180g pesmet Panko Baneasa
  • 60g butter
  • a bunch of parsley
  • 3-4 cloves of garlic
  • juice from a lemon

Wash the fish well, dab it with a paper towel until it is dry. Season with salt, pepper, paprika. Fry the fish in oil until we have a browned crust on both sides. Remove the fish on a napkin to absorb excess oil, then place it in the pan on baking paper. Prepare the topping: mix the panko, the melted butter, the salt, the pepper, the finely chopped parsley, the garlic passed through the press, the lemon juice.

On each piece of fish fillets we put a generous amount of aromatic panko topping. Press lightly with a spoon or spatula to fix the topping. Put the tray in the oven heated to 200 ° C for 15-20 minutes or until the panko is nicely browned, golden.

What is the perfect garnish for the recipe for crispy fish fillets in the oven? Pan-fried or steamed vegetables, natural potatoes, rice in various combinations, mashed potatoes, parsnips, peas. And, of course, a Tartar Sauce goes great (click to access the sauce recipe).

I highly recommend the Panko breadcrumbs from Baneasa! Ever since I introduced her, even my mother is a big fan and uses it for her delicious snacks, which are now even more crunchy! May you be the best!

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(for 2 servings): 2 suitable pieces of fish fillets (Pangasius), an egg, 100 g flour, 2 suitable large potatoes, salt, pepper, oil for frying

The fillets are washed, drained and then seasoned and salted to taste.
Peeled potatoes are grated and then squeezed well between the palms, salt a little.
Pass the fish fillets through the egg then through the flour, again through the egg and finally through the grated and squeezed juice potatoes.
Press well through the potato grater and then fry for 3-4 minutes on each side in hot oil. Remove on an absorbent napkin to get rid of excess oil and serve warm with lemon juice.
Good appetite!

Try this video recipe too


  • 3-4 fish fillets without skin and bone, weighing 150-200 grams, depending on how many diners you have at the table
  • 1 raw yolk
  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons breadcrumbs
  • 2 tablespoons freshly grated Parmesan cheese
  • 2 cloves crushed garlic
  • 2 tablespoons chopped green parsley
  • 2 tablespoons freshly chopped basil
  • salt and pepper


First of all, let me brag about the pan:The fish fillets are tossed very well on the surface with a kitchen towel, salted and peppered.Beat the yolk a little with a fork and add one by two the two tablespoons of extra virgin olive oil. Beat until you get a mayonnaise sauce that is set aside. Mix the breadcrumbs, chopped greens, garlic, parmesan and freshly ground pepper to taste.Using a brush, grease the fillets on one side with the mayonnaise sauce, roll them in the breadcrumbs. Repeat and repeat the procedure.Once covered on both sides, the fillets are pressed well with the palm, so that the crust adheres as well as possible.Heat the pan on the fire and wonder! & # 8211 You will know exactly when the optimum cooking temperature has been reached, as the temperature indicator on the handle will turn red.Place the fillets in the pan completely dry, so that if it is dry, then dry!It is covered with a lid that is not of any size, but of pyrex heat-resistant glass.I don't know why I was deluded that the flow of air that spins under the lid will brown my fillets on the exposed side as well. That didn't happen, obviously. I had to return them, but very quickly, after 1-2 minutes. Finally, they were ready very quickly, much faster than the time required to clean six medium-small potatoes.So I took out the fillets and kept them warm. In the Dry Cooker Delimano pan, I quickly tossed the cleaned and washed potatoes, with a little salt, pepper and rosemary, and even a tablespoon of mixed olive oil.Although it can be seen that they are roughly cut, these potatoes were ready incredibly quickly. Having no oil to swim in, they had to be turned from side to side to brown. They didn't taste like & # 8222chips & # 8221, but rather potatoes on the stove. I don't know if anyone still remembers these potatoes. The very young do not think that they have ever enjoyed such treatments.

Pangasius with Pesmet, in the Oven

Mix the dried and ground spices.
Wash the pangasius fillets, dry them, sprinkle with a little oil, season on both sides, including the crushed garlic, if you use it and pass the fillets through breadcrumbs or corn flour.

Put them in a heat-resistant dish greased with oil or tray lined with baking paper and sprinkle each piece of fish with 1 tablespoon of oil.
Put in the hot oven, for 20-25 minutes, at 200 degrees or until the fish is done and catch a nicely browned crust on top.

Remove on absorbent napkins.
Serve hot, plain (with lemon, optional) or with your favorite garnish and a salad or a garlic sauce.