Cornbread Crusted Basa with Jasmine Rice

Potato Crusted Bobs Part 1
Potato Crusted Bobs Part 2

Ingredients:

  • 2 6-oz Basa fillets
  • 2 tbsp flour
  • Olive oil
  • 1 cup ground shredded potato
  • 2 tbsp Parmesan cheese
  • 2 tbsp dried parsley
  • 1/4 tsp salt
  • 1/4 tsp garlic salt
  • ¼ tsp black pepper
  • 1 lrg egg, beaten, for wash
  • 4 oz white wine
  • 2 oz lemon juice
  • 8 oz heavy cream
  • 2 egg yolks
  • 1 stick butter
  • Prepared jasmine white rice

Directions:

  1. Combine shredded potato, Parmesan, and spices in mixing bowl. 
  2. Pat fillets dry with paper towel. Dredge in flour first, then egg wash, then coat in shredded potato mixture.
  3. Heat oil in large pan over low to med heat.
  4. Cook fish fillets 5-7 minutes per side, until fish is browned and cooked through. You may also bake at 300 degrees F, for 5-7 minutes if preferred.
  5. For sauce: Reduce white wine in pot, add in lemon juice and reduce, followed by heavy cream then reduce. Swirl in egg yolks, followed by butter cut into pieces.
  6. Serve with prepared jasmine white rice and sauce. 

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