Southern Style Striped Pangasius with Pickled Garden Salad
Want comfort food with a twist? Pair this Pickled Garden Salad with down home flavors and hand breaded style of our Southern Style Striped Pangasius, and you’re sure to please.
10 Southern Style Striped Pangasius fillets
3 cups pickled garden salad mix, drained
1 cup marinated artichoke hearts, drained
1 cup marinated mushrooms whole, drained
1/2 cup pitted ripe medium olives drained–set aside pimiento
2 cups cucumber, seeded and sliced
5 medium tomatoes, quartered
6 tablespoons green onions, thinly sliced
1 1/2 oz. lemon juice
2 fresh garlic cloves, chopped
1 teaspoon sugar
Pinch of salt
- In a plastic bowl, combine garden salad mix, artichoke hearts, mushrooms, olives, cucumber, tomato, green onions, lemon juice, pimiento, sugar, garlic and salt until well mixed.
- Cover and refrigerate for 24 hours before serving.
- In a heavy bottom skillet or fryer, heat oil to 350 degrees and fry fillet for 4 to 5 minutes until an internal temperature of 160 degrees is obtained.
- Place 1 cup of salad mix on host plate and affix fish atop.