Crispy Basa Fish with Lemon & Herbs: A Healthy Canadian Snack
40 minutes
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About Crispy Basa Fish with Lemon & Herbs: A Healthy Canadian Snack
Craving a crispy, flavorful, and healthy snack? This Crispy Basa Fish recipe is your answer! Quick and easy to make, it's the perfect treat for any occasion, from a casual weeknight dinner to a fun weekend gathering.Imagine tender basa fillets marinated in zesty lemon juice, then coated in a seasoned rice flour batter and fried to golden perfection. The result? A delightful crunch that gives way to a surprisingly soft, flaky interior.Rich in omega-3 fatty acids, this guilt-free indulgence is best served with sautéed potatoes and a tangy tomato-garlic sauce (recipe not included). Get ready to experience a burst of flavor!
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
For the Basa
- 1 Basa Fillet
- 1 Tbsp Lemon Juice
For the Batter
- 2 Tbsp Rice Flour
- 1 Large Egg
- 1 1/2 tsp Salt or to taste
- 1/2 tsp Chili Powder red
- 1/2 tsp Pepper black
- 1 tsp Herbs dried
For Frying & Serving
- Oil for frying
- Potato par-boiled
- Lemon Wedges for serving
Instructions
- Rinse the basa fillet under cold water and pat dry.
- Cut the basa into bite-sized pieces. Marinate with lemon juice for at least 10 minutes. This helps tenderize the fish.
- In a mixing bowl, whisk together the rice flour, egg, salt, red chili powder, black pepper, and dried herbs to create a smooth batter.
- Dip each piece of marinated basa into the batter, ensuring it's fully coated.
- Heat the oil in a large skillet over medium-high heat. The oil is ready when a small drop of batter sizzles immediately.
- Carefully place the battered basa pieces in the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and crispy.
- Remove the crispy basa pieces from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Add the par-boiled potatoes to the same skillet and sauté until lightly browned and heated through.
- Serve the crispy basa fish immediately with the sautéed potatoes and lemon wedges. A tomato-garlic sauce pairs well with this dish.
Recipe Notes
Good To Know
- For an even crispier coating, double-dip the basa fillets: after the first round of egg and rice flour mixture, let them rest for a few minutes, then repeat the process before frying.
- If you prefer a gluten-free version, ensure your mixed herbs and chili powder are certified gluten-free, as some spice blends may contain hidden gluten.
- To infuse extra tang and keep the fish moist, marinate the fillets in lemon juice and a pinch of salt for 15-20 minutes before coating and frying.
- Serve the crispy basa with a quick homemade dip by mixing yogurt, chopped dill, a squeeze of lemon, and a pinch of chili powder to complement the spicy and tangy flavors.
Expert Tips
- Basa can be delicate, so handle it gently to prevent it from breaking apart during the coating and frying process.
- Don't overcrowd the pan when frying the basa. Work in batches to ensure even cooking and a crispy crust.
- For optimal flavor, use fresh herbs and spices whenever possible.
Storage Instructions
- Store leftover crispy basa in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes, or until heated through and crispy.
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Recipe Nutrition
Calories: 307kcalCarbohydrates: 11gProtein: 5gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 7.2gMonounsaturated Fat: 14.4gSodium: 1710mgFiber: 1gSugar: 1g
Geeta Biswas
Articles: 919
4 Comments
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Looks so delicious! Thanks for the recipe.
Such a tempting dish! Thank you.
What a flavorful dish! Thanks for sharing.
This is fantastic! Thank you for sharing.