Pangasius fillets in wine batter

Ingredients for 4 servings:

• 4 fish fillets (pangasius fillets)
• Flour
• Salt
• lemon juice
• Clarified butter
• 1 lemon(s), cut into quarters
• 150 g flour
• 2 egg yolks
• 200 ml dry white wine
• Salt
• 2 egg whites
• 2 tbsp butter, melted

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Batter: Mix the flour with the egg yolks, wine, melted butter, and a pinch of salt to form a smooth batter and let it rest for at least 30 minutes. Meanwhile, wash the fish and pat it dry with kitchen paper. Season both sides generously with salt, drizzle with a few drops of lemon juice, and coat in flour. Beat the egg whites until stiff and carefully fold them into the egg yolk mixture. Heat a sufficient amount of clarified butter in a large pan. Dip the pangasius fillets, one at a time, in the wine batter and fry in the hot lard like schnitzels for 5 to 8 minutes on each side until golden brown. Remove the finished pangasius fillet, drain well, or pat dry with kitchen paper. Garnish with lemon wedges and serve. Serve with homemade fries or potatoes and a light salad.