Went to Chinatown with some friends as they wanted to buy fish, and other things. After lunch we walk around the stalls and we all bought basa fillets but they bought other types of fishes. My friend told me it’s best to fry basa. I told them I don’t like frying in oil as oil splatters on my hands. They said try it. I said OK.

Google: “Basa fillet is a type of catfish fillet, often referred to as Mekong catfish or Tra fish, that’s widely available in markets and affordability. It’s a popular choice as a substitute for other white fish like cod. It has a relatively mild flavour, making it versatile for different cooking methods and sauces. The flesh is firm and flakes well when cooked, making it suitable for various preparations like baking, grilling, or frying. Basa is a lean fish with a relatively low fat content. Basa fillets are typically sold boneless and skinless, making them convenient to prepare. It also contains 5 grams of unsaturated fats, which include some Omega-3 fatty acids are essential fats important for maintaining the optimum health of your body and brain.”

Today, I am going to be brave to fry my fish in oil. I learnt this method from my father; who also learned from his friend. As usual I would change the ingredients to called my own. This method doesn’t have breadcrumbs or panko. My fried fish is crispy, spicy and delicious. Let’s cook!!!

Ingredients

6 basa fillets
1/4 c rice flour
2 Tsp paprika
1 Tbs garlic powder
1/2 Tbs onion powder
1 Tsp cayenne powder
1 egg
extra about 1/4 c rice flour if needed
salt
black pepper
oil

Method

Wash hands clean; wash and pat dry the fish really well with paper towel. Cut into bite size. Place fillets into a large metal bowl. Season the fillets with salt for at least 20-30 minutes in the fridge; this will help to extract the moisture from the fillets and make it firmer for crispy fillets.

After 30 minutes up, season with paprika, garlic powder, onion powder, cayenne powder, and pepper. Gently toss fillets around to coat in the seasoning. Next add rice flour and crack an egg into the fillets. Gently toss again to coat in flour and egg. Place back into fridge for 1-2 hours.

When time is up, bring out the fillets to room temperature for 10 minutes. Then heat the oil in a large non-stick frying pan over medium-high heat. Give fillets a stir or two. If there’s is a bit too much liquid; add the extra flour about 2 Tbs first. Mixing to coat well. I didn’t add any extra flour.

Now get a big basket lined with paper towel, and set aside. Next wear goggles, gloves and place newspapers on the floor ready to prevent oil splatted onto the floor. With a long food clipper, clip one fillet and gently flip some the batter into hot oil. If the batter is bubbling, the oil is ready.

Continue to add a few fillets at a time. Fry the fillets for 4 minutes on each side. Flip the fillets once at the end of 4 minutes, or once edges of the fish have browned. Set the brown cooked fillets into the lined basket. If the oil is too hot, lower the heat and continue frying all the fillets. Switch off the hob. Serve with salads and a cold beer. Enjoy!!!

Note: Use any firm white fish fillet such as cod, pollock, halibut, hake, catfish, basa, or ling. This doesn’t work well with other fish such as tuna or salmon. You can also use all-purpose flour to dust the fillets. Leave the oil to cool before transferring to a small pout pot. You can use that oil for extra flavouring for other dishes.

https://helenscchin.com/2017/06/06/fried-fish/

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