Appetizers/ Fish & Seafood

Fried Basa Fish Fingers with Country Rémoulade


Adapted from: Bon Appetit, Y’all by Virginia Willis

Ingredients for Fried Basa Fish Fingers :

  • 1 cup whole-grain Dijon mustard
  • 1 large egg white, lightly beaten
  • 1 tablespoon Tabasco
  • 1 pound basa fish fillets, cut into strips
  • 1/2 cup white or yellow cornmeal
  • 1/2 cup all-purpose flour
  • 4 cups peanut oil, for frying
  • Coarse salt and freshly ground black pepper
  • Country Rémoulade (below), for accompaniment

Ingredients for Country Rémoulade:
Makes about 1-3/4 cups

  • 1 cup mayonnaise
  • 1 tablespoon whole-grain Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 1 stalk celery, very finely chopped
  • 1 onion, finely chopped
  • 1 tablespoon chopped fresh mint
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon hot sauce
  • Coarse salt and freshly ground black pepper


Instructions for Fried Basa Fish Fingers:
Line a plate or baking sheet with paper towels and set by the cooktop.
In a large bowl, stir together the mustard, egg white, and hot sauce. Add the fish and toss to coat well. Cover and marinate in the refrigerator for 1 hour.
In a shallow dish, combine the cornmeal and flour and season with salt and pepper. Pour the oil into a heavy-bottomed saucepan, deep fryer, or Dutch oven. Heat the oil over medium heat until it reaches to 350°F on deep-fat thermometer.
Remove the fish from the marinade and season with salt and pepper. Dredge the fish in the cornmeal mixture to coat both sides and shake off the excess. Carefully add the fish to the oil, a few pieces at a time. Cook until golden brown and crispy, about 2 minutes. Remove with a slotted spoon to the prepared plate. Taste and adjust for seasoning with salt and pepper. Serve with rémoulade.


Instructions for Country Rémoulade:
Rémoulade is a cold French sauce made with mayonnaise, mustard, pickles, capers, and various herbs, and is very similar to American-style tartar sauce. It’s important the onions and celery are very finely chopped. It is a dip, not a salad.
To cut the celery, first cut the stalk into even, manageable lengths. Then cut into very thin matchsticks, line them up like little soldiers and slice across in thin cuts to make small perfect dice.
In a bowl, combine the mayonnaise, mustard, lemon juice, celery, onion, mint, garlic, and hot sauce. Season with salt and pepper. Cover and refrigerate for 1 hour to blend the flavors. Taste and adjust seasoning with salt and pepper, if needed. Store in an airtight container in the refrigerator for up to 3 days. Serve chilled.


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1 Comment

  • Reply
    Fisher Boy
    November 10, 2011 at 1:53 pm

    We are absolutely unable to resist a recipe for seafood finger food! We are absolutely loving the use of mustard and tabasco in the recipe! We love a spicy recipe! We're not the biggest fan of onions, so we'll be leaving that out of the Rémoulade…

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