THURSDAY, MARCH 21, 2024 11 Crispy Basa INGREDIENTS: - 1 lb Rainforest Basa Fillet, thawed, cut into 6 oz pieces, seasoned - 2 cups neutral oil or shortening - 2 cups all purpose flour - 1 tbsp paprika - 1 tbsp garlic powder - 1 tsp salt Escoveitch Pickle - 1 cup white vinegar - 2 scotch bonnet pepper, sliced - 1 medium carrot, fine julienne - 1 onion, thinly sliced - 1 tablespoon brown sugar - 1 teaspoon whole pimento Mango Remoulade - ½ cup Rainforest frozen mango chunks - 1 cup mayonnaise - 1 scotch bonnet pepper, seeds and veins removed DIRECTIONS: Escoveitch Pickle Set the vinegar over medium heat and bring to a boil. Remove from heat and immediately place onions, carrots, scotch bonnet pepper, whole pimento and sugar. Stir and set aside. Mango Remoulade In a blender, blend on high speed, mayonnaise, Rainforest Mango Chunks, deseeded and deveined scotch bonnet pepper until smooth. Place in a bowl, cover and set aside in the refrigerator. Crispy Basa Fillet 1. Preheat neutral oil or shortening until it reaches 350˚. 2. Toss your seasoned Rainforest Basa Fillet in the flour lightly and make sure it is completely covered. Dust off any excess flour against the side of the bowl. 3. Carefully drop each piece into the hot oil and cook for 7-9 minutes, or until light brown and crispy on the outside. 4. Allow to rest in a dry container for 2 minutes and serve immediately. PREPARED BY: Jacqui Tyson ADVERTISEMENT
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