Tempura Pangasius Skewers


Frying tempura pangasius skewers gives your white fish an extra crunchy crust. The small skewers are cute and therefore great for tapas.

↓ Jump To Recipe

In this recipe:

The main thing:

Other stuff:

Tempura pangasius skewers
Veronique van Ohmydish

Made by Véronique

Published at 2016-01-31, this recipe is for 4 people and takes 25 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 12-03-2021

25 minutes 4 people Main course
Tempura pangasius skewers


(✓ Tip: click to check off)

  • 2 pangasius fillets or other kind of white fish
  • juice of 1 lemon
  • pepper and salt to taste
  • 4 tablespoons tempura flour
  • sparkling water
  • sunflower or vegetable oil for frying
Tempura pangasius skewers ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • cutting board & chef's knife
  • 2 medium-sized bowls
  • whisk
  • small wooden skewers
  • Dutch oven
  • skimmer

Tempura Pangasius Skewers

25 minutes 4 people Main course

View the original recipe via:

Preparation -- 15 minutes + waiting time

If you're using frozen pangasius fillets, make sure they're completely unfrozen by the time you're going marinate them. Cut the fillets into bite-size pieces and marinate them in lemon juice and season with pepper and salt.

Marinate them for at least an hour. Now for the batter, use a whisk to create a smooth batter of tempura flour and sparkling water. How much water you're exactly going to add is hard to tell in advance, it also depends on how sparkly the water is.

So you'll add a little bit at a time until you've reached a still liquid, but not too runny, batter. Heat sunflower oil in a dutch oven.

Get your wooden skewers ready and lace the fish pieces onto the skewers.  

Tempura pangasius skewers
Tempura pangasius skewers

Finishing the fried pangasius skewers -- 10 minutes

You can check if the oil is hot enough by carefully dipping a little piece of paper kitchen towel into the oil, when it starts to slightly bubble, it's ready. Coat the fish with tempura batter and immediately fry them in the oil for about 4 minutes.

Don't overcrowd the pan to prevent them from sticking. Remove the skewers from the oil with a skimmer and place them onto paper kitchen towels to remove the excess oil.

This dish goes very well with piccalilli or for example aioli. We made small skewers to share with friends with a bunch of other tapas, but you can also make large ones and enjoy them as a main meal. Enjoy!

Rank this recipe!
0 votes