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
Prepare the Basa Fillets
Season the basa fillets with salt and black pepper on both sides.
Dredge in Flour
Spread the all-purpose flour on a plate and dredge each fillet in flour, shaking off the excess.
Egg Mixture
In a shallow bowl, beat the eggs until well mixed.
Dip in Egg
Dip each floured fillet into the egg mixture, coating completely.
Heat Pan
In a large skillet, heat olive oil over medium heat.
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.
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.
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.
