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.
