Pangasius fillet with celeriac, carrot and apple salad

Pangasius fillet with celeriac, carrot and apple salad

Total: 30 min. | Active: 30 min.
Nutritional value / person: 466 kcal
, Fat: 24 g
, Carbohydrate: 29 g
, Protein: 28 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 limes, all of the juice
4 tbsp sesame oil
¾ tsp salt
a little pepper
200 g celeriac, cut into sticks
200 g carrots, cut into sticks
2 apples, cut into sticks
1 bunch coriander, roughly chopped


50 g panko breadcrumbs
3 tbsp black sesame seeds
3 tbsp white flour
1 egg, beaten
4 pangasius fillets, each approx. 150 g
½ tsp salt

To fry

oil, for frying
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How it's done

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Whisk together the lime juice and oil, season. Add the celeriac, carrots, apples and coriander, mix.


Mix the breadcrumbs and sesame seeds, empty into a shallow dish. Place the flour in a shallow dish and the egg in a deep dish. Salt the fish, toss in the flour, shake off the excess, dip in the egg and then in the breadcrumbs, press firmly on the crumb coating.

To fry

Heat the oil in a frying pan, fry the fish fillets for approx. 2½ mins. on each side, serve with the salad.

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