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 Bern, 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.
- 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.