Breaded Pangasius with Mashed Potatoes

1. 1 Pangasius filletpack 800 g ≈ $5.00 180 g
2. 2 Breadcrumbs 25 g
3. 3 Eggspack 10 pcs ≈ $1.93 1 pcs
4. 4 Potatoes≈ $2.19 per kg 250 g
5. 5 Milk 2.5%pack 930 ml ≈ $0.88 50 ml
6. 6 Butterpack 180 g ≈ $1.58 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. Peel the potatoes⁴, cut into 3 cm cubes, cover with cold salted water, and boil for 15 minutes until tender. Thaw the fillets and pat dry.

2. Warm the milk⁵ and butter⁶ until just hot. Crack the egg into a bowl and whisk with a fork.

3. Drain the potatoes⁴, mash them, then stir in the warm milk⁵ and butter⁶ until smooth. Cover to keep warm.

4. Season the fillets with salt, dip in the egg wash, then coat evenly in breadcrumbs.

5. Heat oil in a skillet over medium heat and fry the fillets for 4 minutes per side until golden and crisp; the fish should flake easily.

6. Blanch the peas in boiling water or sauté in a pan for 3 minutes until hot.

7. Serve the mashed potatoes⁴ on a plate, topped with the fish and peas. Keep everything hot.