Batter Fried Basa Fish
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • Boneless Basa fillet – 2
  • All-purpose flour (Maida) – 1 cup
  • Egg – 2
  • Milk – 1 cup
  • Salt to taste
  • Vegetable oil – 1 tsp + more for shallow frying
  • Freshly crushed black pepper – ½ tsp or more as per taste
  1. Wash the fish fillet well. I used frozen fillet, so I had to thaw them completely before starting. Season the fillet with pinch of salt on both sides.
  2. In a big bowl, combine the flour, eggs, milk, salt [approximately a little less than ½ teaspoon will do] and 1 teaspoon of oil.
  3. Whisk them well to make a thick and smooth batter. The batter must be very smooth without any lumps. Consistency should be such that it should adhere to the fish fillet covering it all sides and does not drip off completely. [See notes below for more details.]
  4. Heat oil in a non-stick frying pan. I didn’t deep fry my fish; I did shallow frying which worked quite well.
  5. Dip a fillet into the batter. Take it out, let the excess batter drip off and when the oil is quite hot, tip in the batter coated fish on the pan. If you find that the batter is flowing out of the fillet, take a little amount of batter from the bowl using a spoon and smear it on the top of the fillet. Do not move the fish for 2 minutes and let it cook on medium-low flame.
  6. When the bottom side of the fillet turns golden browns after about 5 minutes on medium flame, carefully flip the fillet and fry the other side till it turns golden brown. It will take around 5 to 6 minutes each side but it also depends on the thickness of the fillets you are using. Mine took about 6 minutes each side. To check the doneness, take a toothpick and prick the fish in the middle. If it goes in very easily without any resistance, your fish is done. Else give it two more minutes.
  7. Once done, take out the the batter fried basa fillets on a plate lined with absorbent kitchen towel to soak the excess oil.
  8. Serve the batter fired basa warm with tartar sauce on the side. Enjoy!
To check that, dip a spoon into the batter. If the batter coats the back of the spoon evenly, then the consistency is right. If you feel it is too thick, add a little more milk and if it is too thin, throw in some more flour. Arriving at the right consistency may take few practices.
Recipe by Flavor Quotient at