Your perfect combination fish. 

Your own Pangasius
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  • 6 large russet potatoes, peeled and sliced into 1/2-inch strips/fries
  •  Canola oil, for frying
  •  1 1/2 cup all-purpose flour, divided
  •  1 tablespoon salt, divided
  •  1 teaspoon ground black pepper
  •  1 teaspoon garlic powder
  •  1 cup beer (lager or ale)
  •  cold water as needed
  •  1 1/2 pounds pangasius fillets, cut to preferred size
  •  salt

British fish and chips made of pangasius

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Who doesn’t love the British national dish fish and chips? Pour yourself a pint and start cooking our pangasius version of this meal!


4 persons


  1. Begin by ‘pre-frying’ the chips (fries). You will need to fry them twice. Add 3-inch depth of oil to a large pot heavy-bottomed pot or Dutch oven. Heat oil to 325-degrees F.
  2. Carefully add chips to hot oil. Tip: work in batches to avoid overcrowding. Fry the chips for 3 minutes, drain, and spread out on a paper towel-lined baking sheet.
  3. Prepare the fish by mixing 1/2 cup of flour, 1 teaspoon salt, and black pepper in a shallow bowl or dish. Then, set the mixture aside.
  4. In a separate bowl, whisk together the remaining 1 cup of flour, 2 teaspoons salt, and 1 teaspoon garlic powder. Gradually whisk in beer until smooth. Tip: the batter should be the consistency of thick cream. If the batter is too thick, gradually stream in cold water 1 tablespoon at a time. If it’s too thin, sprinkle in more flour 1 teaspoon at a time until it thickens up to correct consistency.
  5. Increase oil temperature to 375-degrees F.
  6. Dredge the pangasius in a dry flour mixture. Tap off excess and dip the fish in beer batter.
  7. Working in batches, carefully add battered fish and the ‘pre-fried’ chips to oil and cook until golden brown, approximately 5-7 minutes.
  8. Transfer cooked fish and chips to a paper towel-lined baking sheet or cooling rack. Sprinkle with salt while still warm.
  9. Serve with malt vinegar or tartar sauce.

Enjoy your meal!

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