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,
1 Rinse basa and pat dry. Cut into 4 portions. If pieces are very thick, cut in half.
2 Combine cornmeal with 3 tablespoons flour, salt, garlic powder and cayenne in a shallow bowl or on a plate. Place 1/2 cup flour in a separate bowl or plate. Beat egg with water in a separate shallow bowl.
3 Pour oil into a large skillet to a depth of 1/4-inch. Heat oil 4 minutes over Medium-High heat.
4 Coat basa in flour and dip in egg. Turn in cornmeal mixture to coat evenly.
5 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. Remove to paper towels to drain. Serve while hot
No Nutritional Information Available