- Most Helpful
- Highest Rating
What a great recipe! The crushed almonds were a great touch. Feel free to add some turmeric to the dry mix for a dash of colour.
My husband and kids really liked this. It's a keeper and I like that it is not fried.
A nice crispy coating! I bought some basa fillets today, for the very first time and wasn't sure how I was going to cook them. I'm so happy to have found your recipe, it was delicious. Thanks so much!
I'm a big fan of basa because it's cheap and has a wonderful mild flavor. This recipe turned out really well. The almonds in the breading gave the fish a lovely nutty flavor. I doubled the ingredients for the breading as my filets were huge. Baked up nice and crispy. Thanks for posting--will make again!
This was a great recipe. I'm not sure the size of the Basa fillets used in the original recipe, but the ones I bought were huge and I had to triple the dredging ingredients.
I think I like it fried better than baked because the breading gets really crispy when you fry it.
This recipe was so easy and very good. I added the coating to the plate with each fillet so it didn't get soggy and the end result was crispy and delicious. Thank you for sharing.
When basa filet seemed to be featured in so many markets, I wanted to try it as it looked so fresh, and clean. Not a fan of catfish, even tho basa is in the same family, this is a far superior fish. The recipe was light, easy, I used hazelnuts. The only change I would suggest is making extra topping, about 1/2 more. I cooked 1.40 pounds and used all the topping suggested. Thanks Barb!
Yum! There are a lot of identities for this fish. It appears that in Asia names and fish types can be substituted. Internet searches showed that this is a mild white fish called Basa/Swai/Pangasius Hypophthalmus. Back to the recipe, I would recommend splitting the crust mixture in half because it gets soggy and doesn't stick to the last fillets as well. As much as I LOVE tarter sauce, I passed due to calorie content.
Just made this yesterday, for Thanksgiving. This was great! I used Basa and Tilapia. I substituted the cornmeal with italian breadcrumbs , (Thanks Chef #886842) doubled most ingredients (Thanks Chef #336545) and substituted the lemon peppers with Rosemary with garlic (Thanks mom). It was not salty at all and had an great taste! I'm keeping this recipe!