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.
- 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)
- 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.