A Fish and a Sponge... I was in my favorite Asian market to pick up some plaintains and black eyed peas and got sucked in by an offering of a free sample of basa fish. Basa fish? What is that?! I had never heard of it but it tasted really good and I bought some. I think you should buy some too because it was just lovely and a nice change from the usual line up. Wisegeek.com states, "Known for its mild taste and white, flaky meat, the basa fish is beginning to challenge other sorts of catfish around the world as the preferred food catfish. The method of raising the catfish in the Mekong River has helped it create a following among those who like fish. Most feel the basa fish has a "cleaner" taste than most other forms of farm-raised fish, because of new water constantly flowing in to their pens." I made it the same way the woman in the store made it with just 3 ingredients, 5 including the oil and the fish itself but you know what I mean. Here it is. Pan Fried Basa Fish 2 lbs of Basa Fish Garlic Salt Ground Black Pepper Tempura Powder Oil for frying Season fish with garlic salt and black pepper, lightly coat with tempura powder and fry in a hot skillet with about 1/4 cup of vegetable or canola oil. Fry on both sides approximately 4 minutes per sides and enjoy! I didn't put any sauce or hot sauce or anything on this. It was good as is. I was really skeptical in the market when the woman said she only used garlic salt and pepper. You can fry one piece and taste it and see if you would want more or less of the garlic salt and pepper if you're not sure how much to use. I just sprinkled both sides and it worked out well. These aren't the prettiest pieces that I planned to photograph. Those got gobbled up by two hungry ballerinas straight out of the pan. I know, I know, blot the excess oil. My daughter took these out of the pan so it was either these or nothing. Meet my new dishwashing assistant! I found this sponge at Ross and thought it was just too cute. It has caused one of my daughter to continually volunteer to wash dishes. I think she has a crush!  Here is the packaging it came in and here is the link to buy it online if you don't have a store near you. http://www.amazon.co.uk/Paladone-Disco-King-Washing-Sponge/dp/B005J33HRG

Recipe VIDEO above (helpful for pre-post browned butter). A Lemon Butter Sauce with Crispy Pan Fried Fish that would be perfectly at home in a posh restaurant, yet is so quick to make at home! Browning the butter gives the sauce a rich, nutty aroma which pairs beautifully with fresh lemon, as well as thickening the sauce and giving it a gorgeous golden colour.

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Rinse basa, pat dry, and cut into 4 portions (if pieces are very thick, cut in half).,Combine cornmeal with 3 tablespoons flour, salt, garlic powder and cayenne in a shallow bowl or on a plate; place 1/2 cup flour in a separate bowl or plate.,Beat egg with water in a separate shallow bowl.,Pour oil into a large skillet to a depth of 1/4-inch; heat oil 4 minutes over medium-high heat.,Coat basa in flour and dip in egg, then turn in cornmeal mixture to coat evenly.,Fry in 2 batches, 2 minutes per side, until golden (Avoid crowding and try to prevent pieces from touching); use 2 spatulas to turn basa; remove to paper towels to drain.,Note: Depending on the size of your fillets you may have to add more cornmeal, flour and/or eggs if you want them thickly coated in the mixture.

I love to experiment with cuisines, drawing inspiration from different styles of cooking, recipes, cuisines etc… and finally bringing it together as my own. This is one such dish. I first came across this fiery tomato sauce in a South African cookbook. Known as Babette’s fiery sauce, it was listed as one of the basic...Read More

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I always like basa fish for such recipes basa is really buttery and very tasty... Recipe Video Demo.. Ingredients: 500 Gram...