Pan Fried Basa Fish Recipes |
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Basa fish is actually a Vietnamese catfish. It is a very white and flavorful catfish. It's quite good and does not stink when it's raw, unlike other fishes that have a really fishy smell. To ensure that the fish is fresh, check for a firm texture, a moist appearance, and a mild odor. To store the fish should be tightly wrapped, refrigerated, and used within a period of two days. To prepare a pan-fried basa fish with arugula-orange salad you need Ingredients 8 cups arugula. 2 large seedless oranges, peeled, thinly sliced. 2/3 cup halved thinly sliced red onion. 1/2 cup orange juice. 2 tablespoons olive oil. 2 pinches of cayenne pepper, divided. 1/2 cup yellow cornmeal. 1 teaspoon salt. 1/2 teaspoon ground black pepper. 1 1/4 pounds basa fish fillets. 1/3 cup vegetable oil. Preparation Combine arugula, oranges, and red onion in large bowl. Whisk together orange juice, olive oil, and 1 pinch of cayenne in small bowl. Season dressing with salt and pepper to taste. Combine cornmeal, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 pinch of cayenne in shallow dish. Rinse basa; shake off excess water. Dip basa fish in a cornmeal mixture to give it a nice coat. Heat vegetable oil in heavy large skillet over medium-high heat. Add basa and cook until coating is golden brown and crispy and fish is opaque in center, about 2 1/2 minutes per side. Sprinkle dressing over salad. Divide salad equally for four; top with basa fish. Serve with rice pilaf tossed with toasted pecans and broccoli florets sautéed with sliced garlic.
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