FRIED BASA FILLET RECIPE RECIPES
SPICY PAN FRIED BASA FILLETS
Done in under 30 minutes, this pan fried Basa fillet recipe adds the perfect amount of spice to a healthy, weeknight dinner the whole family will love! Crispy on the outside, with an inner flesh that melts in your mouth.
Provided by CTV.CA
Total Time 20 minutes
Yield 5 servings
Number Of Ingredients 7
Steps:
- Dry fish fillets with a paper towel or a tea towel. Tip: People worry about fish sticking to the pan. One way to prevent this is to make sure the Basa fillets are as dry as can be.
- Combine spices and salt and sprinkle spice mix to coat the fillets. Ensure both sides are coated completely
- In a large skillet or pan, heat oil over medium/high heat. Tip: Make sure the oil evenly coats the pan - before you add the basa fillets. The heat should be medium to high. Do not add the basa fillets until the oil simmers slightly.
- Place the coated fillets in the skillet and cook for 5-6 minutes per side or when cooked through. Avoid fiddling with the fillet once it's in the pan; otherwise, you risk breaking it apart. Let it sit, and once it's ready and nice and brown, it should release from the pan.
- Serve with a squeeze of fresh lemon juice.
PAN-FRIED BASA FILLETS WITH GARLIC POTATOES | BBC GOOD FOOD
A speedy fish supper for two, this recipe uses budget-friendly basa fillets; a flaky white fish with a delicate flavour similar to cod. Served with lightly crushed garlic potatoes and a fresh and zesty chilli and coriander salsa, this makes a delicious dinner and is ready in just 15 minutes. What's more, it's high in protein and a source of vitamin C, too.
Provided by tsmiles
Total Time 15 minutes
Prep Time 1 minutes
Cook Time 14 minutes
Yield Serves 2
Steps:
- In a medium pan of salted, boiling water, cook the potatoes for 12 mins, or until tender.
- While the potatoes are cooking, make the salsa: in a bowl, combine the extra-virgin olive oil, vinegar, lime zest and half the lime juice, the chilli, half the garlic, and the coriander. Season and add extra lime juice to taste, if you like.
- Heat 1 tbsp olive oil in a large frying pan over a high heat. Season the flour and use to coat the basa fillets, then add them to the pan. Fry for 30 secs over a high heat, then reduce the heat to medium-high and fry for a further 2 mins each side, or until golden and cooked through.
- Drain the potatoes. Return to the pan, along with the remaining olive oil and garlic. Lightly crush with a potato masher or a fork, then divide between 2 plates. Top with the fish and drizzle over the chilli and coriander salsa.
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Done in under 30 minutes, this pan fried Basa fillet recipe adds the perfect amount of spice to a healthy, weeknight dinner the whole family will love! Crispy on the outside, with an inner flesh - that melts in your mouth.
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Reviews 3.9
Total Time 20 minutes
Category Main
Cuisine Desi, ethnic, Indian, pakistani, South Asian
Calories 133 kcal per serving
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Calories 466 calories per serving
- Fry the fish in the preheated skillet until lightly browned, about 4 minutes per side. Serve with lemon wedges.
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PAN FRIED BASA WITH MEDITERRANEAN COMPOUND BUTTER
"Sue's Notes: I made on Dec 12/12 for Dinner. I really liked - very flavourful and did not taste fishy. Definitely wil make again.
Basa is my favourite fish for both baking and pan frying. It's very similar to cat fish in that the flesh is white, dense and on the sweet side. It's mild flavour and firm flesh makes this a very versatile fish to use in the kitchen.
When pan fried it can be jazzed up with wonderful topping such as the compound butter mentioned here ... or maybe fresh salsa ... or saut?ed veggies.
Let your family smear the butter all over the fillets themselves ... both the sight and scent will start their mouths watering!!!
"
From bigoven.com
Reviews 4.5
Total Time 45 minutes
Cuisine Mediterranean
Calories 3642 calories per serving
From bigoven.com
Reviews 4.5
Total Time 45 minutes
Cuisine Mediterranean
Calories 3642 calories per serving
- "PAN FRIED BASA FILLETS: 1. I a large platter (or on wax paper - fast clean up) sprinkle the flour, salt and pepper. Place oregano in your palm and rub until it is crushed very fine; add to flour. Mix all the ingredients together evenly. 2. Rinse your basa fillets and gently squeeze out any excess water by pressing between hands over the sink. Pat each fillet dry with kitchen towel. 3. In a large skillet over med high heat, add the oil and heat until a tiny pinch of flour instantly bubbles when added to the skillet. 4. While the oil is heating, dredge two of the fillets through the flour mixture, making sure to coat the edges as well. Only fry two at a time because that?s how many you can get in the skillet without crowding them. 5. Once the oil is hot, slip the fillet into the oil by holding one end and placing the lower tip into the skillet and lowering the remaining portion AWAY from you. This avoids oil accidentally splashing your hands. 6. Fry on both sides until golden brown and the fish flesh turns opaque, About 4 minutes per side. While the first two are frying, dredge the remaining two fillets in the flour. Discard any leftover flour. 7. Remove from the pan and place on a platter. Fry the remaining two fillets the same way and add to the same platter when done. 8. Place a tablespoon of the butter on each fillet and serve immediately! "
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Heat 1 tbsp olive oil in a large frying pan over a high heat. Season the flour and use to coat the basa fillets, then add them to the pan. Fry for 30 secs over a high heat, then reduce the heat to medium-high and fry for a further 2 mins each side, or until golden and cooked through. Drain the potatoes.
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