Filet Of Basa Francese Recipe
Egg dipped, lemon white wine sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Basa Fillets
Season the basa fillets with salt and black pepper on both sides.
- 2
Dredge in Flour
Spread the all-purpose flour on a plate and dredge each fillet in flour, shaking off the excess.
- 3
Egg Mixture
In a shallow bowl, beat the eggs until well mixed.
- 4
Dip in Egg
Dip each floured fillet into the egg mixture, coating completely.
- 5
Heat Pan
In a large skillet, heat olive oil over medium heat.
- 6
Cook Fillets
Add the fillets to the skillet and cook for about 3-4 minutes on each side, or until golden brown and cooked through.
- 7
Make the Sauce
Remove the fillets from the skillet and set aside. In the same skillet, add the butter, white wine, and lemon juice. Bring to a simmer and cook for 2-3 minutes to reduce slightly.
- 8
Combine and Serve
Return the fillets to the skillet, spoon the sauce over, and cook for an additional minute. Garnish with fresh parsley before serving.
