Pangasius in breadcrumbs with mashed potatoes

1. 1 Pangasius filletpack 800 g ≈ $5.00 180 g
2. 2 Breadcrumbs 25 g
3. 3 Eggspack 10 pcs ≈ $1.89 1 pcs
4. 4 Potatoes≈ $2.15 per kg 250 g
5. 5 Milk 2.5%pack 930 ml ≈ $0.91 50 ml
6. 6 Butterpack 180 g ≈ $1.60 10 g
7. 7 Green peas (frozen)pack 400 g ≈ $1.60 80 g
8. 8 Sunflower oil 12 ml
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preparation: wash the potatoes⁴, peel and dice into 3 cm cubes; warm the milk⁵ and butter⁶ to a pleasant warmth.

2. Boil the potatoes⁴ in salted water until soft, about 12–15 minutes; test with a fork—the flesh should be tender.

3. Mash the potatoes⁴, add the warmed milk⁵ and butter⁶, salt to taste, pepper, and whip until smooth and fluffy.

4. Season the fillet with salt and dredge in egg and breadcrumbs so the surface is fully coated.

5. Heat a skillet over medium; add a small amount of oil, place the fillet in and fry 4 minutes per side until golden and cooked through.

6. Warm the peas over moderate heat for 3 minutes, stirring, until hot and glossy.

7. Plating: spread the mashed potatoes⁴ on the plate, top with the fillet and peas; serve hot; garnish with herbs if desired.

8. Notes: substitute breadcrumbs if desired, without changing the timing; prepare the dish in advance, keep the potatoes⁴ warm, and fry the fillet just before serving.