1 bag of basa filets
1 cup whole wheat flour
salt and pepper (desired amount)
1 egg, beaten
seltzer (enough to create a paste-like batter)
a dash of skim milk
sprinkling of paprika (optional)
Heat up your choice of cooking oil in a large skillet. Prepare the batter by mixing the flour, egg, milk, seltzer, salt and pepper, and paprika in a large bowl. Cut the basa filets in half, coat each piece in the batter, and fry each side of the filets until the batter becomes firm and crispy.
For the caprese:
Cut 2 large tomatoes into slices and place in a serving dish. Slice a ball of fresh mozzarrella into enough slivers to cover all available tomato slices. Drizzle olive oil and balsamic vinegar on top.