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!!!
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!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (526g) | ||
Recipe Makes: 1 | ||
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Calories: 3642 | ||
Calories from Fat: 3107 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 345.2g | 460 % | |
Saturated Fat 79.1g | 395 % | |
Monounsaturated Fat 171.7g | ||
Polyunsanturated Fat 76.9g | ||
Cholesterol 246.8mg | 76 % | |
Sodium 713.9mg | 25 % | |
Potassium 68.7mg | 2 % | |
Total Carbohydrate 152.3g | 45 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 151.6g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3642
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