• Basa-and-Tartar-SauceOmg. Salivating – VM

    Kitchenette Lorene here again. I am the self-proclaimed Queen of Thrift and always look for less expensive ways to eat well. Recently, I spotted Basa on sale in the frozen food section of one of our local grocers. I prefer to buy local and this is an imported fish. However, it does sport the BAP certified label (Best Aquaculture Practices) so I bought it.
    As I delved into researching this fish, I found that some fish farms (this is a farmed fish) use antibiotics, are plagued with issues of parasites and some farm in highly polluted waters with high levels of mercury.

    Arghh! What did I buy?
    So, I checked with our own Vancouver Aquarium’s Ocean Wise Program. They noted two labels that are acceptable, Naturland and Aquaculture Stewardship Council (ASC) where they appear to have no issues but did not comment on BAP. However, the Monteray Bay Aquarium did mention them so I felt safe to try this boneless beauty.

    The package contained 4 fillets but, as I am the only fish eater in our household, I cooked two and halved the recipe.


    Crispy Baked Basa Fillets


    • 4 Basa fillets
    • ¼ c. melted butter
    • ¼ c. olive oil (I used garlic infused – yum)
    • ½ tsp. garlic powder
    • 2 tablespoons lemon juice
    • ½ c. unseasoned panko
    • ½ c. ground flax seed
    • 1 tsp. Old Bay seasoning*


    1. Heat oven to 425°F. Line a baking sheet with parchment paper.
    2. In a shallow dish, combine melted butter, oil, garlic powder and lemon juice.
    3. In a separate shallow dish, combine panko, flax seed, and Old Bay seasoning.
    4. Dip each fillet in the butter mixture, then roll well in the panko mixture.
    5. Place the fillets in a single layer on the prepared baking sheet.
    6. Press any remaining mixture onto top of fillets.
    7. Bake for 8 – 10 minutes then turn each fillet over. Bake for 4-8 minutes (or until cooked through). I prefer my fish on the crispy side so I actually finished off with about 2 minutes under the broiler…but that is just my preference.
    8. Serve with lemon wedge and Tartar sauce.
      Oh No – you don’t have any tartar sauce in the fridge? The recipe below is so delicious, you won’t want to buy the prepared stuff any more.

    Home Made Tartar Sauce

    Prep time: 5 minutes
    Yield: ½ cup


    • ⅓ c. mayonnaise
    • ½ tbsp. Miracle Whip®
    • 2 tbsp. chopped sweet green relish
    • 1 tbsp. rinsed, drained, chopped capers
    • 1 tsp. lemon juice
    • pinch of salt
    • pinch of pepper


    In a small bowl, mix together all ingredients. Try to make ahead so the flavours can blend.

    The basa should be renamed butter fish. It is so tender and lovely. I can’t wait till I make it again.

    *Old Bay Seasoning

    (I prefer to mix my own seasonings from my spice rack so I found this easy recipe to share with you.)


    • 1 tbsp. celery salt
    • ¼ tsp. paprika
    • ⅛ tsp. black pepper
    • ⅛ tsp. cayenne pepper
    • 1 pinch ground dry mustard
    • 1 pinch ground mace (can use tiny pinch of nutmeg instead)
    • 1 pinch ground cinnamon
    • 1 pinch ground cardamom
    • 1 pinch ground allspice
    • 1 pinch ground cloves
    • 1 pinch ground ginger


    Combine all ingredients in a bowl. Transfer to a spice jar (or other small jar) with a tight-fitting lid. Store in a cool, dark place. Use within a few months for optimal flavour.

    The bottom line, dear readers, if you are not sure of a fish product, whether it is local or imported, do your homework first. This fish is delicious.

    We’d love to hear from you to see if you tried this coating on your favourite white fish.