I love this breaded Basa for its succulent and soft texture and the wonderful flavors of herbs. Top it up with some tartar sauce for that killer combo!
I come from a cuisine where fish has a dominating presence. Our meal always comprises of at least one fish dish to be accompanied with rice.
My love for fish is very deep rooted and recipes like this make me happy from inside.
This week had been quite hectic in terms of work. Such quick but awesome recipes prove to be my savior in days like this when I don’t want to get into the curry zone!
Breaded fish is my favorite alternative to fish curries. Team it up with some quick grilled sandwiches for a satisfying meal. I can guarantee you will enjoy them better than any take-outs!
Basa fish is very delicate in texture and takes no time to cook at all. The crispy outer coating complements the soft fish perfectly. Addition of dried herbs takes the experience to a whole new level as you take your first bite!
You can try using your favorite herbs instead of what I have used. Also you can bake this fish fillet instead of shallow frying it. Bake it at 220 C/450 F for 5 to 6 minutes until the fish flakes easily with a fork. Baking will make it even more healthier.
Another good news is that the breaded fillets can be prepared and frozen beforehand which makes it an ideal option for make-ahead meal for a busy day or for a house party!
I had already shared a different version of pan-fried Basa long back which is quite a popular recipe of my blog. That one had a smooth outer coating which melts in the mouth along with the fish (and take me to heaven! )
This crispy fried Basa will give you a different kind of experience which is also quite amazing! Do try both and let me know which one is your favorite!
- Basa fish fillet – 2
- Egg – 1
- Breadcrumbs – 1 cup or more depending on the size of the fish fillet
- Dried rosemary – ½ tsp
- Dried chives – ½ tsp
- Celery salt – ½ tsp
- Chilli flakes – ½ tsp
- Salt to taste
- Vegetable oil for shallow frying
- Wash and pat dry the basa fillets. Season the fillets both side with salt. You can add freshly crushed black pepper too if you like, but I skipped it.
- In a shallow dish, break and whisk the egg. Season it with a pinch of salt.
- Mix the breadcrumbs with the dried herbs, celery salt and chilli flakes. Add salt and mix well. Go little low on salt because you have already added some celery salt. You can do a taste test to ensure the breadcrumbs are rightly seasoned. Spread the herbed breadcrumbs on a plate.
- Heat 2 tablespoons of oil in a non-stick frying pan which is big enough to hold the fillets without breaking them.
- Take one fillet at a time and dip it into the beaten egg. Then pick it up and place it on the breadcrumb mixture. Coat both sides of the fillet with the breadcrumbs.
- Carefully place the breaded fillet on the frying pan and let it cook on low flame for 6 to 8 minutes on each side. Basa fillet doesn’t take much time to cook; so make sure to cook on low flame, else the breadcrumbs will burn keeping the fish raw inside.
- When the fish is cooked through, take it out and place on a paper towel to absorb the excess oil.
- Serve hot with tartar sauce and some green salad.