Pan Fried Basa with Mediterranean Compound Butter
Sue's Notes: I made this on December 12th for dinner. I really liked it—very flavorful and didn't taste fishy. I will definitely make it again. Basa is my favorite fish for both baking and pan frying. It's very similar to catfish in that the flesh is white, dense, and on the sweet side. Its mild flavor and firm flesh make it a very versatile fish to use in the kitchen. When pan-fried, it can be jazzed up with wonderful toppings such as the compound butter mentioned here...or maybe fresh salsa...or sautéed veggies. Let your family smear the butter all over the fillets themselves—both the sight and scent will start their mouths watering!
Sue's Notes: I made this on December 12th for dinner. I really liked it—very flavorful and didn't taste fishy. I will definitely make it again. Basa is my favorite fish for both baking and pan frying. It's very similar to catfish in that the flesh is white, dense, and on the sweet side. Its mild flavor and firm flesh make it a very versatile fish to use in the kitchen. When pan-fried, it can be jazzed up with wonderful toppings such as the compound butter mentioned here...or maybe fresh salsa...or sautéed veggies. Let your family smear the butter all over the fillets themselves—both the sight and scent will start their mouths watering!
- 1/2 cup butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup flour
- pan fried basa fried basa
- 4 basa fillets
- 1 tsp dried oregano rubbed
- 3 tbsp oil for frying (i use canola)
- mediterranean butter butter
- 1 garlic clove grated
- 1/2 tsp oregano dried
- 1 tsp feta cheese crumbled finely
- 1 tsp sundried tomato finely minced (2 halves)
- 1 tsp black olives minced finely (3 olives)
- Carbohydrate 152.311194164959 g
- Cholesterol 246.806250305292 mg
- Fat 345.175708448263 g
- Fiber 0.758266654661717 g
- Protein 1.78983250008474 g
- Saturated Fat 79.0734159065181 g
- Serving Size 1 1 recipe (526g)
- Sodium 713.865834025177 mg
- Sugar 151.552927510298 g
- Trans Fat 17.4150863414093 g
- Calories 3642 calories
Step-by-step
- I a large platter (or on wax paper - fast clean up) sprinkle the flour, salt and pepper. Place oregano in your palm and rub until it is crushed very fine; add to flour. Mix all the ingredients together evenly.
- Rinse your basa fillets and gently squeeze out any excess water by pressing between hands over the sink. Pat each fillet dry with kitchen towel.
- In a large skillet over med high heat, add the oil and heat until a tiny pinch of flour instantly bubbles when added to the skillet.
- While the oil is heating, dredge two of the fillets through the flour mixture, making sure to coat the edges as well. Only fry two at a time because that?s how many you can get in the skillet without crowding them.
- Once the oil is hot, slip the fillet into the oil by holding one end and placing the lower tip into the skillet and lowering the remaining portion AWAY from you. This avoids oil accidentally splashing your hands.
- Fry on both sides until golden brown and the fish flesh turns opaque, About 4 minutes per side. While the first two are frying, dredge the remaining two fillets in the flour. Discard any leftover flour.
- Remove from the pan and place on a platter. Fry the remaining two fillets the same way and add to the same platter when done.
- Place a tablespoon of the butter on each fillet and serve immediately!
Thermal Control and Batch Management
Crowding the skillet causes the oil temperature to drop precipitously, which forces the coating to absorb grease instead of frying cleanly. Cooking only two fillets at a time maintains steady heat transfer across the cooking surface. Lowering each piece into the skillet away from the body prevents hot oil splatters. Basa requires approximately four minutes per side over medium-high heat to turn golden brown and transition from translucent to completely opaque.The Mechanics of Compound Butter
Working softened butter with garlic, dried herbs, feta, and sun-dried tomatoes distributes concentrated umami directly into the fat matrix. Placing this chilled butter onto the hot fish immediately before serving creates a self-saucing element. The residual heat from the freshly fried crust melts the butter steadily, binding the pan juices together without requiring a separate pan sauce.
