Crispy Fried Basa Fish Fillets
A simple recipe for crispy fried basa fish fillets, seasoned with aromatic spices and coated in a special gluten-free batter for an extra crunchy texture.
Nutrition· per serving · estimated
Ingredients15 items
Instructions
- 1
Unpack the frozen basa fillets and place them in a bowl. Add 1 teaspoon of salt and pour warm water over them to thaw. Let them sit for about 10-15 minutes until fully thawed.
15:00 timer - 2
Once thawed, drain the water from the bowl. Place the fillets on a cutting board. Cut each fillet in half lengthwise, then slice them diagonally into strips.
- 3
Transfer the fish strips to a clean bowl. Add cumin powder, crushed coriander seeds, chili flakes, garlic powder, and 1/2 teaspoon of salt. Mix well to coat the fish evenly. Marinate for at least 15 minutes, or refrigerate overnight for deeper flavor.
15:00 timer - 4
In a separate container, prepare the dry coating mix. Combine wheat starch, corn starch, baking powder, and baking soda. Mix thoroughly.
- 5
To the marinated fish, add 2 tablespoons of white vinegar and 2 tablespoons of the prepared dry coating mix (from step 4). Stir with chopsticks until a wet batter forms on the fish strips.
- 6
Add approximately 1/2 cup of additional dry coating mix (from step 4) to the fish. Use chopsticks to gently toss and coat the fish strips. The goal is to create a textured, lumpy coating on each piece. If the mixture is too dry, add a few drops of vinegar; if too wet, add a bit more dry coating mix.
- 7
Heat vegetable oil in a deep pan or wok to 190°C (375°F).
- 8
Carefully place the coated fish strips into the hot oil, frying in batches to avoid overcrowding the pan. Fry for 2-3 minutes per batch, or until the fish is golden brown and crispy. Fish cooks quickly, so use high heat.
3:00 timer - 9
Remove the fried fish fillets from the oil and place them on a paper towel-lined plate to drain excess oil. Serve immediately.