How do you cook basa?

Hello All, just getting back into posting on here after a hiatus over the summer.

The topic of the day is basa fish! I picked up some at the local grocer and I'm looking for suggestions of how to prepare it. I don't want to do my standard fish dressing of lemon, olive oil, dill, salt & pepper - was hoping to shake things up a bit. Any input is greatly appreciated!

Basa is a tender white fish that I have prepared as a Coconut Fish Curry (Africa) or Pesca a la Veracruzana (Spain). Both recipes should be easy to find online.

[Jenise]

Welcome back! I have never cooked basa, Melissa, so I'm not any help. But it looks like a fish you could run through any quick sole-type pan treatments from French classics like meunier to Italianesque like a piccata. It probably has less flavor on it's own and needs overt flavoring from you.

I would deal with it much as with any member of the catfish family, the major trick being not in the cooking but in the gutting and cleaning, taking great care not to puncture the intestines or liver during the cleaning process.

If small, my wont is to coat them gently with seasoned breadcrumbs (pank if one likes or matzo-meal) and to deep fry them. If larger to saute fillets.

Best
Rogov

Thanks for the tips! I was thinking of a coconut curry at first, but now I'm thinking about the deliciousness of things fried in butter.