Pangasius (Basa) Fillet - How to Cook it best
Filed under Baked Pangasius, Browse Recipes, Fried Pangasius
To get the maximum out of your Pangasius meal, we collected some preparation and cooking tips for you.
The fillet of the Basa fish is boneless, very tasty by nature, yet mild. Though American catfish farmers blamed it as being inferior, some polls indicate that it is clearly preferred by American consumers over domestic catfish species. The cheaper price might contribute to this preference. In Europe and the UK, Basa fillets (commonly called Pangasius) belong to the most popular fish dishes.
Basa fillets are very easy to cook and to prepare. However, whatever recipe you try, stick to some basic rules to get the maximum flavor out of your meal:
1. Basa fillets are mild, yet tasty on their own. Hence, refrain from strong seasoning that would dominate or even destroy the own taste of the filet. Be careful with garlic or onion. The less, means the more when it comes to Basa fillet.
2. Basa fillet is firm and perfect for rolls. Most fish fillets break easy or flake out while frying or cooking. The fillet of the Basa fish keeps it shape much better. However, thaw it carefully in the fridge. Do not use heat to refreeze and dry the thawed fillets carefully with kitchen paper.
3. As Basa fillet is mild in taste, do not waste it on soups or other dishes which have a need for a strong and dominant flavor.
4. When frying, the fillets will be ready until turning golden.
5. For baking, about 25-30 minutes should be enough. Preheat the oven to some 380 – 400 °F before baking the fillets.
6. For maximum flavor, let the meal cool down for some 5 minutes, then serve.
You can combine Basa with several other dishes, garnish and side dishes. However, potatoes, rice (especially basmati rice) or pasta fit best. Basa fish, such as most fish, is best served with a glass of dry white wine.
Pangasius (Basa) Fillet, seasoned with fish seasoning
Can pangasius be deep fried like blue or yellow catfish rolled in cornmeal? Thank you.
Yeah, that should work pretty well. Basically, you can treat Pangasius/Basa fish just as any other catfish. Yet it has some advantages: The meat is very firm and virtually boneless. The fillets might be a little bit bigger, though. But you can easily cut them to a fitting size. Maybe we should add a recipe on this or you might want to contribute your experience?
I am about to introduce Pangasius in our country. I am from the Philippines and I got spawners from Indonesia as a token from their consul’s family. I want to learn more recipes of this fish so the Filipinos will be trained to include this menus on their tables. To teach them the cooking is also to market them our product
For frying if you treat it as cod and haddock you can’t go wrong