Reviewed: Nov. 9, 2009

This was pretty easy. Like other reviewers, I used dijon mustard. The sauce was not at all spicy. The fish was ok, sauce was ok. Was nothing special for me so I will not make again.

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Jenny B

Cooking Level: Expert

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Reviewed: Aug. 30, 2009

While this recipe is great, I'd like to recommend using sustainable alternatives to basa: catfish, cod, halibut, flounder, tilapia, scrod, or whiting will all work well in this recipe.

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Kitty

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Reviewed: May 3, 2009

My family just loved this! I made a few changes based on what was in my fridge. Instead of melba toast I used cheddar french fried onions and substitued the mayo for sour cream. And I didn't have any capers so I left them. It turned out wonderful!

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PACUMMINGS

Cooking Level: Intermediate

Living In: Bremerton, Washington, USA

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Reviewed: Apr. 20, 2009

The fish was very tasty cooked this way, and the sauce was very good as well. I did not have capers for the sauce, so I omited that and I used panko bread crumbs on the fish! I served the fish with fresh steamed broccoli. YUMMY all the way around!

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Kelly

Cooking Level: Intermediate

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Reviewed: Jan. 25, 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!

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SusieQ

Cooking Level: Intermediate

Living In: Albuquerque, New Mexico, USA

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Reviewed: Jan. 20, 2009

This was great; flavor and texture. My dinner guests all thought it was delicious! The sauce was a hit as well.

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CJFisher

Cooking Level: Expert

Living In: Winter Park, Florida, USA

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Reviewed: Jan. 19, 2009

I use Kikkoman bread crumbs instead. This is great whether you use regular catfish fillets or Basa.

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Rich

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

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Reviewed: Jan. 8, 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!

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The Purple Chef

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Dec. 5, 2008

Hubby really enjoyed this. Me not so much. A little too soggy for my liking. The sauce was really good. Will save recipe for that for future use on something else. Had to bake much longer than the 15 minutes (almost 30 mins total) for fish to be flakey.

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tamara

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Reviewed: Nov. 30, 2008

This was my first recipe using Basa - good fish, very light, a little meatier than a tilapia. The sauce here, I found, was a bit heavy given the light fish - I prefer a lighter flavor on my fish to keep things healthy. Hubby gave this a 4 star rating tho. Loved the Basa fish itself and would definitely try again, maybe with some additional spices in the breading and skip the heavy sauce.

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WEBANGEL14

Cooking Level: Intermediate

Home Town: Latrobe, Pennsylvania, USA

Living In: Irwin, Pennsylvania, USA

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Reviewed: Nov. 18, 2008

I really liked this recipe. The sauce is great and goes well with the basa. I used whole wheat crumbs and they worked fine. The fish didn't crisp up when baked but it was delicious all the same.

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PAMELA-ESP

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Reviewed: Nov. 17, 2008

Basa is great for people like me who don't really like fish but eat it because it's healthy. I'd never had it before, and would compare it to tilapia. I was expecting it to taste muddy like catfish, but it really didn't. The only changes I made were to use crushed saltines instead of Melbe toast, and I added garlic powder to the crumb mixture instead of using fresh. I'm still not a fish fan but this turned out great. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Apr. 28, 2008

My family loved this (even the one who hates fish went back for seconds) I didn't spray with olive oil, and that may be why it was a little soggy, but the second time I made it I left the lemons off and used them as a garnish. I also used sesame melba toast which made it delisious. This is on it's way to being a family favorite.

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Anne

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Reviewed: Feb. 23, 2008

Not bad. Normally don't eat basa, but this method was pretty good. Used panko breadcrumbs instead and it came out nice and crisp. Didn't use capers in the mayo/ketchup sauce, but that didn't effect the taste.

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isheen19

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Reviewed: Feb. 17, 2008

Followed the recipe, but added crunchy salad topping for the last five munutes. Never used allspice with fish, but it was suprisingly delicious!

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SANDRAMAC

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Carrot River, Saskatchewan, Canada

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Reviewed: Oct. 13, 2007

Not bad, not great. Right in the middle. Probably won't make again, but more because of the basa itself and not the way it was cooked.

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BOBBIEANNE

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Reviewed: Jul. 15, 2007

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

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merriatta

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Reviewed: Jul. 4, 2007

Best way I've had basa so far. Nice crust, and the sauce was the perfect compliment.

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Cheryl L.

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Reviewed: Feb. 5, 2007

So Tasty! We used regular ground mustard, and skipped out on the hotstuff (for the kids). It was great!! Easy, served with spiced rice...healthy and tasty.

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Baker Smurf

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Reviewed: 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.

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