Basa, an economical fish with a delicate, flaky texture akin to cod, can be transformed into a restaurant-style dinner with a simple flour coating. The secret lies in giving these cost-effective fillets abundant flavour, turning a straightforward piece of fish into something that tastes and appears far more upmarket.
A Wallet-Friendly Alternative to Cod
Fish can be among the priciest proteins in a weekly shopping basket, especially when opting for varieties such as cod, salmon or sea bass. However, you needn't break the bank to enjoy a tasty fish supper, as there are numerous wallet-friendly alternatives that can be elevated with the right seasonings.
Basa may not be the obvious choice when mapping out evening meals, but its subtle flavour makes it a perfect base for punchy seasonings. It pairs beautifully with lime and chilli, while pan-frying helps achieve golden, appetising fillets.
Pan-Fried Basa Fillets With Garlic Potatoes
This Tesco recipe utilises various store-cupboard essentials to produce a restaurant-quality fish dish at a fraction of the cost. The ingredients include 350g of baby potatoes, quartered, one tablespoon of extra-virgin olive oil, half a tablespoon of rice wine vinegar or white wine vinegar, half a lime (zested and juiced), one red chilli (seeded and finely chopped), two garlic cloves (crushed), three to four tablespoons of chopped coriander, one and a half tablespoons of olive oil, three tablespoons of plain flour, and one 265g pack of skinless and boneless basa fillets.
To begin, boil the potatoes in a medium pan of salted water for 12 minutes, or until tender. While the potatoes are cooking, prepare the salsa by combining the extra-virgin olive oil, vinegar, lime zest and half the lime juice, then the chilli, half the garlic, and the coriander in a bowl. Season and add extra lime juice to taste, if desired.
How the Flour Coating Works
Warm a tablespoon of olive oil in a large frying pan over a high heat. Season the flour and use it to coat the basa fillets before placing them into the pan. Fry for 30 seconds over high heat, then reduce the heat to medium-high and continue frying for a further two minutes on each side, until golden and cooked through.
Coating basa fish in flour before pan-frying helps achieve a wonderfully crisp crust while allowing seasonings such as salt and pepper to stick to the delicate flesh. Flour can also lend the fish a slightly more savoury flavour, giving a mild variety like basa a closer resemblance to a classic fried cod dish.
Drain the potatoes and return them to the pan along with the remaining olive oil and garlic. Lightly crush using a potato masher or fork, then divide between two plates. Place the fish on top and finish with a drizzle of the chilli and coriander salsa.
