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Recipe Series


Once an unknown fish, Basa is now one of the most popular and reasonably priced fish available. Basa. Originating from Vietnam, Basa is now sustainably farmed in the United States, and found all over!

Quality at farms is carefully controlled and fish are tested for taste. Less “muddy” than their wild counterparts, the fillets are also perfect serving sizes. Quick to cook and sweet in taste, this is a great fish to try if you are branching out from flounder for the first time.


Farm Raised: USA,  Australia, Vietnam


Boneless fillets


Sweet, moist


Medium firm, Flaky.


8.6 g fat per 4 oz

1.5 g saturated fat

153 calories

18 g protein

15 mg cholesterol

60 mg sodium


Fillets can be baked,

broiled or pan-seared.


Great with Cajun spices.

Excellent for sandwiches.


Cajun Po’ Boy Sandwich

Servings 2


  • 2 fillets Basa
  • 1 cup sliced onion
  • 1 cup sliced bell peppers
  • 4 tsp olive oil
  • salt & pepper
  • ½ tsp oregano
  • 2 hero rolls
  • Tar Tar Sauce


  • In a non-stick skillet, sauté bell pepper, onion, and oregano in 2 teaspoons olive oil until soft and slightly browned.
  • Place in a covered dish to keep warm.
  • Add remaining oil to pan.
  • Sauté basa fillets 2 to 3 minutes on each side.
  • Assemble the sandwich with fillet, sautéed onion and pepper, and top with tartar sauce.

Basa Fingers

Servings 2


  • 2-3 fillets basa
  • 1 cup cornmeal
  • 1 cup milk
  • salt & pepper
  • Tabasco
  • Vegetable Oil
  • Cajun Remoulade / Tar Tar Sauce your choice


  • Heat one inch of vegetable oil in a deep frying pan on medium to high heat.
  • Cut catfish into one-inch strips and soak in milk, with a shake of Tabasco if desired.
  • Season cornmeal with salt and fresh ground pepper.
  • Dredge catfish pieces in cornmeal and shake off excess.
  • Fry in oil for 2 to 3 minutes until golden brown.
  • Dry on paper towels and cover to keep warm until all are done.
  • Serve with your choice of sauce for dipping.