Crispy Basa Fish Shrimp
Dive into the irresistible flavors of Crispy Basa Fish Shrimp, a seafood lover's dream that combines tender basa fillets and succulent shrimp in a crunchy, golden breadcrumb coating. Marinated with zesty lemon juice, paprika, and garlic powder, this recipe delivers a burst of bold flavors with every bite. The secret to its perfect texture lies in a triple-layer dredging process of flour, egg wash, and crispy panko breadcrumbs, ensuring an ultra-crunchy crust. Quick to prepare and ideal for entertaining, these perfectly fried seafood bites are garnished with fresh parsley and served alongside lemon wedges for a refreshing finish. Whether paired with your favorite dipping sauce or a light salad, this dish is a showstopper that’s sure to impress.
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Recipe Information
Ingredients
- 4 pieces Basa fish fillets
- 250 grams Shrimp (peeled and deveined)
- 1 cup All-purpose flour
- 0.5 cup Cornstarch
- 2 large Egg
- 2 cups Panko breadcrumbs
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 3 cups Vegetable oil (for frying)
- 2 tablespoons Fresh parsley (chopped, optional)
- 4 pieces Lemon wedges (for serving, optional)
Instructions
Rinse the basa fish fillets and shrimp under cold water and pat them dry with a paper towel.
Cut the basa fillets into smaller pieces, about 2-3 inches in size, and place them along with the shrimp in a large bowl.
Drizzle the lemon juice over the fish and shrimp, then season with 0.5 teaspoons of salt, garlic powder, and paprika. Toss well to coat evenly and set aside for 10 minutes to marinate.
In a shallow bowl, mix the all-purpose flour and cornstarch together. In a second bowl, whisk the eggs until smooth. In a third bowl, combine the panko breadcrumbs, remaining 0.5 teaspoons salt, and black pepper.
Dredge each piece of basa fish and shrimp in the flour mixture, then dip into the beaten eggs, and finally coat well with the panko breadcrumb mixture. Ensure an even layer of breadcrumb coating.
Heat the vegetable oil in a deep frying pan or pot over medium heat until it reaches 350°F (175°C). To test, drop a crumb of bread into the oil; it should sizzle immediately.
Carefully place the coated fish pieces and shrimp into the hot oil in small batches to avoid overcrowding. Fry for 3-4 minutes per batch, turning once, until golden brown and crispy.
Remove the fried fish and shrimp with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Garnish with fresh parsley and serve immediately with lemon wedges for an extra zesty kick. Pair with your favorite dipping sauce or a side salad.
Nutrition Facts
Calories |
7880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 749.3 g | 961% | |
| Saturated Fat | 110.3 g | 552% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 1107 mg | 369% | |
| Sodium | 3944 mg | 171% | |
| Total Carbohydrate | 212.6 g | 77% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 10.7 g | ||
| Protein | 153.9 g | 308% | |
| Vitamin D | 23.9 mcg | 119% | |
| Calcium | 320 mg | 25% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2028 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
