Southern Style Striped Pangasius with Pickled Garden Salad

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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


  1. 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.
  2. Cover and refrigerate for 24 hours before serving.
  3. 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.
  4. Place 1 cup of salad mix on host plate and affix fish atop.

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