Crispy pan-fried Basa fillets

If you’ve not yet tried Basa, you’re in for a treat. This mild-flavoured white fish is remarkable not only for its delicate taste but also the fact that you won’t find rogue bones lurking in the flesh. Insulating the fish with a creamy paste of avocado before applying the crumb crust ensures the fish won’t dry out as you cook it. I like to serve the fillets on a bed of sautéed herbed onion, garlic, zucchini, tomatoes and chopped black olives, to punch up the flavours on the plate. 

Mild-flavoured Basa fillets taste particularly delicious when wrapped in an avocado paste and dressed in breadcrumbs.

Mild-flavoured Basa fillets taste particularly delicious when wrapped in an avocado paste and dressed in breadcrumbs.

Ingredients

  • 2 Basa fillets, thawed if frozen
  • 1/2 very ripe avocado
  • 2 tablespoons (30 mL) lemon juice
  • 1/4 teaspoon (1.25 mL) each salt, pepper
  • 1/2 – 1 tsp (2.5 mL to 5 mL) hot sauce
  • 2 tablespoons (30 mL) mayonnaise
  • 1 cup (250 mL) Panko (Japanese bread crumbs) or gluten-free breadcrumbs
  • 2 tablespoons (30 mL) finely chopped parsley
  • Canola oil (for frying)
  • Lemon wedges (garnish)

Method

  • Peel and mash the avocado in a bowl. Add lemon juice, hot sauce, salt and pepper, and mayonnaise. Stir to blend well until you have a smooth, thick sauce.
  • With the back of a spoon, spread the fish fillets with the avocado mixture.
  • Put the breadcrumbs in a broad, shallow dish and coat both sides of the fish in crumbs.
  • Add 1 – 2 tablespoons of oil to a skillet large enough to hold the fish and give you room to flip the fillets. Heat oil on medium-high.
  • Reduce heat to medium once the oil is hot and add the coated fish to the pan.
  • Cook for 5 minutes; flip and cook for 5 minutes more.

Serves 2.

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About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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8 Responses to Crispy pan-fried Basa fillets

  1. spicewife says:

    Basa is my husband’s favourite fish! I like your take on the coating and will try it next time. Thanks!

  2. spicewife says:

    My husband’s comment was, this is GOOD! quite the compliment! I will be making this again. Thanks again for sharing.

  3. I will try this out! I’ll be back to let you know how it goes 🙂

  4. Pingback: Miso-Maple Salmon with fennel and orange | Constantly Cooking

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