Sutchi?

Rascal

Anyone ever tried this fish (aka Pacific Basa). Albertsons has it on sale here for $2.99/# so I bought a few home to try. Thought I'd do them in a beer batter like I cook talapia. I love all kinds of fish/seafood but this one is new to me...

Austin Smoker

Never hard of it...but like a deal! Cook it up and share pics and results. Good luck

Richard Fl

Usually is farm raised in Thailand or Viet Nam. I like to use the attached recipe and vary it with thin sliced red onion and tomatoes with lemon slices on top or forgo the veggies and put panko on the top. Sour cream mixed with the mayo is good also. This is from a local restaurant.


Fish, Favorite, Parmesan, Crusted


1-1 1/2 Lbs. Favorite Fish
1/2 Cup Mayonaisse
1/2 Tsp. Bay Leaves
1/2 Tsp. Cayenne Pepper
1/2 Tsp. Salt/Pepper
4 Tbs. Parmesan Cheese
*****Tarter Sauce*****
1 Cup Mayonaisse
1/4 Cup Sweet Relish
1 Tbs. Worcestershire Sauce
1/2 Lime, Juiced
Dash Cayenne Pepper




1 Bring oven to 350°F. Cut your favorite fish filets to apprx. 6 ozs. each. Mix ingredients for topping in mixing bowl. Coat fish with topping, place in over 15 minutes until firm.
2 Mix the ingredients for the tarter sauce and store in the refrigerator until the fish is done.
3 Top fish with a slice of lemon and a side of seaweed. Tarter sauce on the side for a faboulous dish.


Recipe Type
Main Dish, Seafood

Recipe Source
Author: Chef Casey Ford, La Crepe, Melbourne, Florida

Source: Magazine, 2006/08/24



tomoni

Rascal

Thank you! Will do! 8 - )

Rascal

Richard, you are incredible! Gotta try that one for sure! BTW, do you have a recipe for rattlesnake filets stuffed with Key Deer liver? 8 - )

Richard Fl

First youm have to have a LARGE rattlesnake that just ate one of the poor little deer. Then try one of these recipes.

http://www.rattlesnakerecipe.us/recipes.htmate