Crispy Baked Basa Recipe -
Crispy Baked Basa Recipe
  • READY IN 30 mins

Crispy Baked Basa

Recipe by  

"Basa is a new fish that is common in many markets here in Houston. It is a mild, tasty fish."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a bowl, thoroughly blend the mayonnaise, mustard, capers, ketchup, paprika, and hot pepper sauce.
  3. Brush the basa fillets with about 1 tablespoon olive oil, and roll in the crushed Melba toast to coat. Season with salt and pepper. Use a kitchen sprayer to lightly spray the coated fish with remaining olive oil. Arrange the fish in a baking dish and top with garlic and lemon slices.
  4. Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork and coating is lightly browned. Serve with the mayonnaise sauce mixture.
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Reviews More Reviews

Most Helpful Positive Review
Jun 22, 2006

My family loved this recipe, I'll definately make it again. I didn't have any stone ground mustard, so I used regular, and I skipped the hot sauce because our kids are small. It was great! Thanks for the recipe!!

Most Helpful Critical Review
Jul 15, 2007

Great technique but use cod or another white fish - basa can originate where fish farming practices are questionable (eg China).

Jan 11, 2007

I liked this- it was so easy and had a really good flavor. I've never had Basa before- it's a very mild fish. I made the sauce a few hours before dinner (using light mayo). I brushed the olive oil on the fillets and coated them with regular dry bread crumbs- I didn't bother spraying any more olive oil on. These baked up with a nice coating that was pretty crispy even without the extra olive oil. The lemon and garlic on top is a nice addition. Served with Parmesan Noodles from this site and a green salad.

Jun 25, 2010

This recipe is super easy and quick to make!! I used panko (japanese breadcrumbs) instead of the melba toast and I amped up the sauce a bit with extra hot sauce, some lemon juice and a dash of cayenne. My husband and I really loved it and will use this recipe on other white fish like tilapia and sole.

Jan 26, 2009

This recipe was very yummy. We had never had basa before but it is a tasty fish. Just a few revisions to the original recipe: I used 1/8 c. light mayo and 1/8 c. light sour cream (instead of 1/4 c. mayo), used chipolte mustard and omitted the hot sauce and also used breadcrumbs instead of the toasts. Turned out fantastic!

Mar 03, 2010

My husband and I took one bite of this and agreed that it tastes like we ordered it at a restaurant. We didn't have Melba toast so we just used crushed bread crumbs (shake and bake). I also couldn't find any capers at my grocery store. The sauce tasted great without them. We will definitely be having this again.

Jan 13, 2009

Sensational! I made this a few nights ago and the fiance loved it! The sauce is very similar to "fry sauce" that Americans love. To lighten it up however, I used half mayo half plain yogurt (next time I'll stick to the recipe because it became a little runny). I didn't have any Melba toast or crackers on hand so instead I used finely crushed corn flakes. It tasted great compared to the usual bread-and-fry. This is the standard now for making Basa at my place!

Sep 28, 2004

Tasty, tasty sauce! My wife loved it, even without the melba crumbs. Must make a point of trying them next time.


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  • Calories
  • 320 kcal
  • 16%
  • Carbohydrates
  • 10.5 g
  • 3%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 23.4 g
  • 36%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 18.1 g
  • 36%
  • Sodium
  • 391 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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