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    • Pan-fried basa fillets with garlic potatoes recipe

    Mark Sharron
    Easy
    15 minutes
    2
    Amount Per Serving: Calories 440kcal; Fat 17g; Sugars 3g; Salt 1.5g; Carbohydrate 44.3g; Protein 28.5g; Fibre 4.2g
    Basa is a white fish with a delicate flavor that’s similar to cod. It’s an affordable, quick way to satisfy your hunger for seafood. This is a great recipe for when you want to cook a dish that's rich in flavor but not heavy. Serve it with garlic potatoes and chilli lemon dressing. This is a fast and delicious dinner that only takes 18 minutes.
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    Ingredients

    • 350g of baby potatoes, quartered slice
    • 1 tablespoon olive oil
    • 1/2 tablespoon white wine vinegar or rice wine vinegar
    • ½ lime, juiced
    • lime zest
    • 1 red chilli, seeded and finely chopped
    • 2 garlic cloves, crushed
    • 3-4 tablespoons roughly chopped coriander
    • 1½ tablespoon olive oil
    • 3 tablespoons plain flour
    • 265g skinless and boneless panga fillets

    Method

    • Wash the potatoes and quarter them. Place the potatoes in a saucepan of lightly salted boiling water and cook for 5–8 minutes. Strain the potatoes and leave in a colander to drain.

    • Meanwhile, put the rice wine vinegar, olive oil and lime juice, zest and chilli into a large bowl. Mix well and set aside.

    • Place a deep frying pan over a high heat for 2–3 minutes, then brown the fish on both sides.

    • Sprinkle the flour over the fish and fry for 60 secs until golden, then turn and cook for a further 60 secs until golden again.

    • Place the cooked fish on a plate and cover with clingfilm to keep warm.

    • On a griddle pan, heat the olive oil and add the garlic.

    • Add the potatoes until all are slightly browned

    • Arrange the potatoes on a serving plate and place the fish on top. Drizzle the chilli lemon dressing.

    • Sprinkle with the chopped coriander.

    • Serving Suggestions: Serve immediately with a salad and natural yoghurt dip.

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