Comments on: Pangasius (Basa) Fillet - How to Cook it best

By: barry dent

barry dent — Wed, 21 Dec 2011 23:47:33 +0000

i have been eating basa for years recently i went to a fish and chip shop and they were advertising big roughy. they told me it was actually basa i tried it and it was better than the halibut. now when we make fish and chips we only use basa. toronto fish lover

By: admin

admin — Wed, 09 Nov 2011 19:46:16 +0000

I think it will work very similar, though I haven’t tested it myself. But generally speaking you can prepare it the very same way as other catfish or white fish like, say, cod – its more tasty though. The optimal frying time will vary with the very size of the fillets.

why don’t just run a test and let me now? I’d love to add this info to the site!

By: Mike Broker

Mike Broker — Wed, 09 Nov 2011 17:21:14 +0000

How does this fish work for commercial deep frying? We are thinking about trying it for a fish fry. We use commercial deep fryers with soybean oil, usually frying domestic catfish. We generally fry the catfish for app. 11 minutes, and we wonder if this product would work the same way.

By: Doris Agius

Doris Agius — Wed, 09 Nov 2011 13:37:09 +0000

Hi i am from Malta and today have cooked the pangasius for the first time. i defrosted it, put it in an oven dish with olives, capers, sliced tomatoes,a bit of garlic,a little chopped fried onion, fresh basil,a little bit of aromatic white wine and a squeeze of lemon plus a dash of olive oil, covered the dish with foil and baked it for half an hour mmmmmmm it came quite good

By: SJD

SJD — Sat, 05 Nov 2011 02:52:39 +0000

We panko crust our Basa and serve it with wild grains and veg. It is wildly popular and the price point is remarkable for the flavor. It has been a great revenue producer in my restaurant.

By: Bax

Bax — Fri, 21 Oct 2011 19:06:30 +0000

I have been cooking Basa for years now. My favorite way to prepare it is broiled with lemon dill butter.

By: Pat

Pat — Tue, 31 May 2011 19:34:56 +0000

My husband and I have been buying Basa for at least a year now…at that
time it was little known and less expensive. The price has gone way up but
the packages are a generous size, so it’s still a bargain. I usually put a
little salt, pepper, lemon and paprika on it, let it sit for about 20 minutes and use olive oil to cook it, usually only 2 or three minutes on each side.
Love it!

By: admin

admin — Thu, 12 May 2011 20:34:05 +0000

Hey Nikki,

please tell me about your experience
I hope it will be a good one!

By: Nikki Taylor

Nikki Taylor — Thu, 12 May 2011 17:25:11 +0000

Hi – I am from the Midlands in the UK and came across Basa Fillets in the reduced fish section. I have just defrosted them and we’re trying them for the first time tonight. Reading your comments, I am looking forward to it!

By: Monica

Monica — Mon, 18 Apr 2011 00:30:08 +0000

I’m from Arkansas but now live in Houston. In Arkansas I’m used to farm raised catfish which I loved. I bought Basa because it was the cheapest fish in the store that day. I had never eaten nor heard of this fish. I came across this page and decided to “go for what I know” and batter and fry it. I used Tony Chachere’s fish fry and oh my goodness! This fish is amazing! Little to no fishy smell (on the fingers) or taste. A sort of sweetness to the meat and oh so nice and firm. Wow! I’m in love with this fish. Southern folks? Don’t be afraid to batter and pan/deep fry this fish. In fact, I recommend it. So delish.