Crispy pan-fried Basa fillets

Innovative method produces a tender, delicious fish dish!

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 teaspoon (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.

Serves 2.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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