1 pound Basa Fillets
3/4 cup cornmeal
3 tablespoons flour
1 1/2 teaspoons salt
1 teaspoon Lawry's® garlic powder'
1/4 to 1/2 teaspoon cayenne pepper, according to taste
1 egg, beaten with 1 tablespoon water
1 to 1 1/2 cups canola or vegetable oil
1/2 cup flour
Rinse basa and pat dry. Cut into 4 portions. If pieces are very thick,
cut in half.
Combine cornmeal with 3 tablespoons flour, salt, garlic powder and cay
enne in a shallow bowl or on a plate. Place 1/2 cup flour in a separat
e bowl or plate. Beat egg with water in a separate shallow bowl.
Pour oil into a large skillet to a depth of 1/4-inch. Heat oil 4 minut
es over Medium-High heat.
Coat basa in flour and dip in egg. Turn in cornmeal mixture to coat ev
Fry in 2 batches, 2 minutes per side, until golden. Avoid crowding and
try to prevent pieces from touching. Use 2 spatulas to turn basa. Rem
ove to paper towels to drain. Serve while hot