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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.

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Sarah K. June 10, 2014

My husband and kids really liked this. It's a keeper and I like that it is not fried.

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RawTogether May 02, 2014

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!

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mums the word February 14, 2014

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!

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Noor.Khalid August 10, 2013

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.

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pols005 November 11, 2012

I think I like it fried better than baked because the breading gets really crispy when you fry it.

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romagen February 07, 2012

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.

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mkorte33 March 01, 2010

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!

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Homegourmet February 07, 2010

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.

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debbiemcelroy April 24, 2009

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!

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SweeTee322 November 28, 2008
Crispy Baked Basa