New & Improved Batter Fried Basa | Seafood Snacks Recipe
Recipe type: Snacks
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
  • Basa fish fillet – 500 gms, boneless & skinless
  • All-purpose flour – ½ cup
  • Corn flour/cornstarch – 1 cup
  • Garlic powder – 1 & ½ tsp
  • Egg – 1
  • Salt – 1 tsp
  • Black pepper – ½ tsp
  • Canola/vegetable oil for deep frying
  1. Cut the basa fillet into 3x3 inch pieces. Place all the pieces on kitchen towel and pat dry them using another piece of kitchen towel. Once all the fish pieces are nicely dried, transfer them to a plate.
  2. Drizzle ¼ teaspoon of garlic powder and ¼ teaspoon of salt over fish pieces. Gently rub them in. then flip the pieces over and repeat the process of rubbing in ¼ teaspoon each of garlic powder & salt over each piece of fillet.
  3. In a large bowl, combine all-purpose flour, corn flour/cornstarch, remaining garlic powder, egg, salt & pepper. Whisk everything together.
  4. Now add water, about ¼ cup at a time and continue whisking to make a smooth lump-free batter. Add more water, a spoonfull at a time, only if the batter seems too thick. The batter should be thick enough to coat the back of a spoon but still should have the drizzling consistency.
  5. Heat enough oil in a frying pan for deep frying the fish pieces. Once the oil is very hot, reduce the heat to medium.
  6. Now take each basa fillet piece at a time and dip it into the batter. Lift it up and let the excess batter drip off. Then carefully drop the batter coated basa into the hot oil. Do not over-crowd the pan while frying the fishes; do it in batches as they will stick otherwise creating an absolute mess!
  7. Fry the fish pieces on medium flame for couple of minutes or until the bottom turns golden. Then flip it over and fry for another 2 minutes on medium heat until they turn golden all over. Basa cooks very quickly, so do keep an eye continuously. I would recommend not to fry more than 3 pieces at a time to have better control.
  8. Take out the batter fried basa fillets and place them on a cooling rack; this will let the excess oil drip off without turning the bottom soggy. Fry all the fish pieces similarly.
  9. Once all the pieces are fried and ready, serve them warm with tartar sauce on the side. Enjoy!
Recipe by Flavor Quotient at