Wednesday, April 17, 2013

Cornmeal Chili Bassa

A relative of the catfish family, Bassa is a delicate whitefish that is cheap, filleted bone-free with a delicate taste.  It can take many forms of preparation - sort of like the "tofu of fish".  Fish haters may actually be converted because of its meaty non-stinky qualities. 
 
It's a quick cook for any week night dinner.
We have quipped this recipe as the "Shirley Bassa".  Watch the videos below to learn more!
 
 
Here's what you'll need:


                 2 - 6 to 8 ounce bassa fillets
                 1/3 C cornmeal
                 1/3 C flour
                 3 T mayonnaise
                                  (or more depending on your size of fillets)
                 1 t chili powder
                 1 T dried parsley
                 Salt and pepper
                 Oil for frying


Intermission!
 
And the conclusion of our programme...
 
Even Goldfinger would have taken a break from crime 
to bite into this tasty cornmeal chili encrusted bassa!
 
 
P.S.
Just in case you were curious,
here is what the black rice looked like.
 

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