Pan Fried Basa Fish Recipes

Basa fish is really a Vietnamese catfish. It's a very whitened and tasty catfish. The correct answer is good and doesn't stink when it is raw, unlike other fishes which have a very fishy smell.

To make sure that the fish is fresh, look into the firm texture, a moist appearance, along with a mild odor. To keep the fish ought to be tightly wrapped, chilled, and used within a time of 2 days.

To organize a pan-fried basa fish with arugula-orange salad you'll need

Elements

8 cups arugula.

2 large seedless oranges, peeled, very finely sliced.

2/3 cup cut in half very finely sliced red-colored onion.

1/2 cup orange juice.

2 tbsps essential olive oil.

2 pinches of red pepper cayenne, divided.

1/2 cup yellow cornmeal.

1 teaspoon salt.

1/2 teaspoon ground pepper.

1 1/4 pounds basa fish fillets.

1/3 cup vegetable oil.

Preparation

Mix arugula, oranges, and red-colored onion in large bowl. Whisk together orange juice, essential olive oil, and 1 pinch of cayenne in normal size bowl. Season dressing with pepper and salt to taste.

Mix cornmeal, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 pinch of cayenne in shallow dish. Rinse basa get rid of excess water. Dip basa fish inside a cornmeal mixture allow it a pleasant coat.

Warmth vegetable oil in heavy large skillet over medium-high warmth. Add basa and prepare until coating is golden brown and crispy and fish is opaque in center, a couple of 1/2 minutes per side.

Sprinkle dressing over salad. Divide salad equally for four top with basa fish.

Serve with grain pilaf thrown with toasted pecans and broccoli florets sauted with sliced garlic clove.