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How to fry pangasius catfish, crispy

Pangasius is a famous export seafood of Vietnam in 150 countries and territories. Pangasius is good for health because of high nutritional content, high protein, DHA, EPA and low in fat, low in cholesterol. According to scientists in pangasius contains many unsaturated fatty acids such as omega 3,6,9, EPA, DHA and vitamins. This is a good source of nutrients for the human body.

In our country, Pangasius is the most cultured An Giang to export and supply the domestic market. One of the approaches to consumer demand is to dry pangasius. Why dry is called "pangasius fish" because when fried fish skin will swell up gold nursery eye.

Saying so but to make a dried pangasius fish is not simple, it is a secret of the dried. Accordingly, we want to have pangasius to catch the technology of farming pangasius. Do not give omnivorous fish because when fish salts will be swollen, pangasius fed with good food, salted fish will be salted, when dried to firm meat, golden yellow, dry glistening pieces have not eaten see crave.

How to fry dried pangasius delicious and crispy

Unlike other dried fish, dried pangasius is best to fry. To fry pangasius delicious and crunchy one has the secret to bring fried with water. Pangasius, after soaking in warm water, cut into square mussels while eating. Take a hot sauce to dry the fish and then the water is submerged in dry, the soup becomes much overwhelmed when the water has dried up to dry the fish will see the goldfish crispy and fragrant.

Dry pangasius fried best when eaten together with hot rice or rice grease onion