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 cayenne in a shallow bo
wl or on a plate. Place 1/2 cup flour in a separate 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 minutes over Medium-High
Coat basa in flour and dip in egg. Turn in cornmeal mixture to coat evenly.
Fry in 2 batches, 2 minutes per side, until golden. Avoid crowding and try to prevent piec
es from touching. Use 2 spatulas to turn basa. Remove to paper towels to drain. Serve whil
No Nutritional Information Available