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Nutrition Facts
Serving Size 154 g
(Approx. 4 Servings)
Amount Per Serving
Calories 270 Calories From Fat 110
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 105 mg 35%
Sodium 1020 mg 43%
Total Carbohydrate 16 g 5%
Dietary Fiber 1 g 4%
Sugars 0 g
Protein 21 g
Vitamin A 4% Iron 6%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Southern Fried Basa
Prep Time
15 minutes
Cook Time
8 minutes
Total Time
23 minutes
4  People


Recipe makes 4 Servings

1 Lb Striped Pangasius (Swai) Fillet
3/4 cup(s) corn meal
11 Tbsp flour, reserve 1/2 cup (8 Tbsp)
1 1/2 Tsp salt
1 Tsp Lawry's Garlic Powder
1/2 Tsp cayenne pepper
1 egg, beaten with 1 Tbsp water
1 Tbsp water
1 1/2 cup(s) vegetable oil
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Rinse basa, pat dry, and 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 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.
Pour oil into a large skillet to a depth of 1/4-inch; heat oil 4 minutes over medium-high heat.
Coat basa in flour and dip in egg, then turn in cornmeal mixture to coat evenly.
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.
Note: Depending on the size of your fillets you may have to add more cornmeal, flour and/or eggs if you want them thickly coated in the mixture.



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