Use your favorite fresh herbs, such as parsley, rosemary, or oregano.
The foil will trap the steam as the fish grills.
Keep the lid of the grill closed as you heat it.
If the fish isn’t done, seal the packet back up and put it back on the grill. Check it in another 2 to 3 minutes. Use caution when opening the hot packet since steam will escape.
Refrigerate leftover fish in an airtight container for up to 3 or 4 days.
Freshly squeezed lemon juice will have the strongest flavor, but you can use bottled lemon juice.
Since the fish is marinating briefly, you can leave it at room temperature.
If you’d like to store leftover fish, put the fillets into an airtight container and refrigerate them for up to 3 days.
Diluting the egg with water will make it easier to coat the fish.
If you prefer, use another oil with a high smoke point, such as peanut or canola oil.
The flour and egg breading will become crunchy as they fry and moisture evaporates from the breading.
Let the oil heat back up before you add the remaining basa fillets. Try using 2 spatulas to turn the fillets so they don’t break.
Crispy basa fillets are great with potato salad or a garden salad. Since the fish will become soggy, avoid storing the pan-fried basa fillets.
