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Basa fillets

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panko_010

Materials:
- Lam Ngoc’s  Japanese style breadcrumbs.
- Basa fish fillets.
- Oil, butter, seasoning salt, salt, pepper, Anethum graveolens vegetable,  mayonnaise, chili sauce, etc.

Instructions :
- Slice Basa fish fillet to approximately 5mm strips, sprinkle on a little seasoning salt and pepper.
- And beat it to thick paste.
- In a medium skillet, heat the oil until shimmering. In a small bowl, beat the eggs. Place chopped Anethum graveolens and place into a shallow bowl with Lam Ngoc’s Panko. Dust the fish with wheat flour, dip each into the egg and let the excess drip off, then coat thoroughly with Lam Ngoc’s Panko mixed with Anethum graveolens. Fry them over moderately high heat until golden brown. Drain on a wire rack set over a baking sheet.

Serve : Extra salad & dipping sauce to taste.

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