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Ingredients
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Basa Fish (Pan-Fried)
Fried Shrimp
Dipping Sauces
Sides & Garnish
Method
Basa Fish (Pan-Fried)
Prepare fish
Pat basa fillets dry with paper towels. Season both sides with 0.5 tsp salt and 0.5 tsp black pepper. Drizzle the lemon juice evenly over fillets and let rest 5 minutes.
Dredge
In a shallow bowl, whisk together 3 tbs all-purpose flour, 1 tbs cornstarch, 0.5 tsp garlic powder and a pinch of remaining salt and pepper. Lightly coat each fillet in the flour mixture, shaking off excess.
Pan-fry
Heat a large nonstick or stainless steel skillet over medium-high heat. Add 3 tbs olive oil and 1 tbs unsalted butter. When butter is foaming and oil shimmering, add fillets (do not overcrowd; cook in batches if needed). Cook 3–4 minutes on the first side until golden and crisp, then carefully flip and cook 2–3 minutes more until cooked through (internal temperature about 145°F / 63°C) and flakes easily. Total cook time depends on fillet thickness.
Finish
Transfer fish to a warm plate. Sprinkle chopped fresh parsley over fillets and serve with lemon wedges.
Fried Shrimp
Prep shrimp
If shrimp are frozen, thaw and pat dry. Season shrimp with 0.5 tsp salt, 0.5 tsp black pepper and 0.5 tsp paprika.
Set up breading station
Place 0.5 cup all-purpose flour mixed with 2 tbs cornstarch in a shallow dish. In a second dish whisk 2 beaten eggs with 2 tbs milk. In a third dish place 0.75 cup panko breadcrumbs. Coat each shrimp in flour mixture, then dip into the egg wash, then press into breadcrumbs until evenly coated. Place on a tray and repeat.
Heat oil
Pour about 2 cups vegetable oil into a heavy skillet or pot to a depth of about 1 to 1.5 inches. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping one breadcrumb into the oil; it should sizzle and brown slowly.
Fry shrimp
Fry shrimp in batches, careful not to overcrowd — about 3–4 minutes per batch until golden brown and crisp. Use a slotted spoon to transfer to a wire rack or paper-towel-lined plate to drain. Sprinkle a light pinch of salt over the hot shrimp.
Keep warm
If needed, keep cooked shrimp warm in a 200°F (95°C) oven on a tray in a single layer while frying remaining batches.
Dipping Sauces & Assembly
Sauces
Place 1/2 cup tartar sauce and 1/2 cup cocktail sauce in small bowls for serving. Provide lemon wedges with both sauces.