How to Pan-Fry, Bake & Grill Basa Fish Fillets

Looking for a delicious and healthy white fish that won’t take forever to prepare? Try basa fillets—they’re easy to flavor and cook in a variety of ways. For an elegant meal, heat the grill and put the fillets in foil packets along with lemon and fresh herbs. To make a dish with some heat, cover the fillets in a spicy sauce and bake them until they're flaky. If you like crispy fish, dip the fillets in a cornmeal coating and pan-fry them on the stove until they're golden brown. In this article, we’ll show you how to prepare basa in all 3 ways. Who knows? It might just be your new favorite dinner!

Things You Should Know

Bake: Marinate fillets in salt, pepper, and lemon juice for 15 minutes. Coat them with a spice blend and bake at 400 °F (204 °C) for 15-20 minutes.
Pan-fry: Coat fillets in flour, egg, and spiced cornmeal. Fry them in a skillet of vegetable oil for 2 minutes per side. Lay the fillets on a paper towel to drain, then serve.
Grill: Wrap individual fillets in foil with 1 tsp (4.9 mL) of olive oil plus salt, pepper, lemon slices, and herbs to taste. Grill on indirect heat for 10-15 minutes.

Ingredients

Spicy Baked Basa Fillets

4 basa fillets
1 teaspoon (2 g) of ground black pepper
1 teaspoon (5.5 g) of salt
2 tablespoons (30 ml) of lemon juice
4 tablespoons (59 ml) of vegetable oil
2 tablespoons (32 g) of red chili paste
2 teaspoons (4 g) of grated fresh ginger
4 cloves of garlic, minced
4 tablespoons (55 g) of tomato puree

Makes 4 servings

Crispy Pan-Fried Basa Fillets

4 basa fillets
3/4 cup (115 g) of cornmeal
2/3 cup (83 g) of all-purpose flour
1 ½ teaspoons (8.25 g) of salt
1 teaspoon (2 g) of garlic powder
½ teaspoon (1 g) of cayenne pepper
1 egg, beaten with 1 tablespoon (15 ml) of water
1 ¹⁄₂ cups (350 ml) of vegetable oil

Makes 4 servings

Grilled Basa with Lemon and Herbs

4 basa fillets
4 teaspoons (20 ml) of olive oil
4 sprigs of fresh herbs (such as parsley, thyme, and basil)
1 lemon, sliced thin
Salt and fresh pepper, to taste

Makes 4 servings

Method 1

Method 1 of 3:

Spicy Baked Basa Fillets

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Place 4 basa fillets on the sheet so they're in a single layer and not touching. Move one of your oven racks to the center of the oven to ensure even baking without over cooking.
2
Season the basa with salt, pepper, and lemon juice. Sprinkle the fillets with about 1 teaspoon (2 g) of ground black pepper and 1 teaspoon (5.5 g) of salt.^{[1]
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Research source} Juice a lemon and pour about 2 US tbsp (30 mL) of lemon juice over both sides of the fillets.
- Freshly squeezed lemon juice will have the strongest flavor, but you can use bottled lemon juice in a pinch.
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3
Set the fish aside to marinate for 15 minutes. Place the baking sheet of fish on a counter or table while you combine the spice mixture. The basa will absorb the flavors of the salt, pepper, and lemon juice as it marinates.^{[2]
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- Since the fish is marinating briefly, it’s safe to leave it at room temperature.
Pour 4 tablespoons (59 ml) of vegetable oil in the bowl and add 2 tablespoons (32 g) of red chili paste. Then, stir in 2 teaspoons (4 g) of freshly grated ginger, 4 cloves of minced garlic, and 4 tablespoons (55 g) of tomato puree. Stir gently until all the ingredients are evenly mixed.^{[3]
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Alternative Seasoning:^{[4]
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3 tablespoons (42 g) of melted butter
3 US tbsp (44 mL) of soy sauce
2 US tbsp (30 mL) of lemon juice
1 ¼ teaspoons (2.5 g) of chili powder
½ teaspoon (2 g) of sugar
1 teaspoon (2 g) of dried basil
2 teaspoons (4 g) of dried oregano
Spoon the spicy mixture over each fillet on the baking sheet. Use the back of the spoon or a cooking brush to spread it so the fillets are completely coated on both sides.^{[5]
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6
Bake the spicy basa fillets for 15-20 minutes. Put the baking sheet in the preheated oven and cook the fish until it flakes when you drag a fork across the center. You can also insert an instant-read thermometer into the center to see if the fish has reached 145 °F (63 °C).
- Fish (and most other seafood) is safe to eat once the internal temperature of the thickest part of the fillet reaches 145 °F (63 °C).^{[6]
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7
Remove and serve the spicy basa fillets. Turn off the oven and remove the baking sheet. Let the fillets cool for a moment, then serve the hot fish with complimentary sides—try steaming some rice and roasting your favorite vegetables for a light, healthy meal.
- If you'd like to store leftover fish, put the fillets into an airtight container and refrigerate them for up to 3 days.

Method 2

Method 2 of 3:

Crispy Pan-Fried Basa Fillets

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Put ¾ cup (115 g) of cornmeal into a pie plate or shallow bowl. Add 3 tablespoons (24 g) of the flour along with 1½ teaspoons (8.25 g) of salt, 1 teaspoon (2 g) of garlic powder, and ½ teaspoon (1 g) of cayenne pepper. Whisk until the spices are well mixed.^{[7]
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2
Set up a dredging station with the egg and remaining flour. Get out 2 more shallow pie plates or bowls. Put the remaining ½ cup (52 g) of flour in 1 of the plates and crack 1 egg into the other. Add 1 US tbsp (15 mL) of water to the bowl with the egg and whisk it until the egg is blended.^{[8]
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- Diluting the egg with water will make it easier to coat the fish.
3
Heat the vegetable oil for 4 minutes in a skillet. Pour 1 ¹⁄₂ c (350 mL) of vegetable oil into a large skillet or pot and turn the burner to medium-high. Let the oil heat for 4 minutes so it begins to simmer.^{[9]
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- Make sure the oil evenly coats the bottom of the pan so the fillets won’t stick or burn.
- If you prefer, use another oil with a high smoke point, such as peanut or canola oil.
4
Coat the fish in flour, egg, and cornmeal. Lay 4 basa fillets in the bowl with the flour and turn them over so they're coated. Transfer the floured fillets to the beaten egg and flip them over so they're covered. Then lift each fillet up so the excess egg drips back down. Lower the fillets into the cornmeal and turn them to coat.
- The flour and egg breading will become crunchy as they fry and moisture evaporates from the breading.
Did You Know? The cornmeal will ensure that the basa fillets become crisp as they fry. The fish would not become as crunchy without a breading.
5
Fry 2 of the fillets for 4 to 5 minutes (about 2 minutes per side). Once the oil is hot and you've coated the fish, slowly lower the fillets into the skillet. Leave the fish to fry for 2 minutes and then carefully flip them over to fry for 2 more minutes. When done, the fish should be golden brown and crispy. If you drag the tines of a fork through the flesh, it should flake easily.^{[10]
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- Let the oil heat back up before you add the remaining basa fillets.
- Try using 2 spatulas or a fish spatula to turn the fillets so they don't break. Avoid fiddling with the fillets while they fry to reduce the chance of them falling apart.
6
Serve the pan-fried basa fillets. Turn off the burner once you've finished frying all the fillets. Transfer the fried fish to a paper-towel lined plate and let them sit for a moment as the oil drains. Then, serve them while they're still hot. Garnish the fish with a fresh squeeze of lemon juice and a sprinkle of salt.^{[11]
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- Crispy basa fillets are great with potato salad or, try throwing together a garden salad.
- The leftover fish will become soggy in storage, so do your best to clean your plate!

Method 3

Method 3 of 3:

Grilled Basa with Lemon and Herbs

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1
Place roughly equal-sized basa fillets on pieces of aluminum foil. Tear off 4 pieces of aluminum foil that are about 18 to 20 in (46 to 51 cm) long. Rinse and pat your basa fillets dry, then place 1 fillet lengthwise on the center of each piece of aluminum foil.^{[12]
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- Choosing fillets that are about the same size, weight, and thickness ensures they’ll all finish cooking at the same time.
- Consider adding a very light drizzle of oil or some cooking spray to the foil to keep the bottom of the fillets from sticking to the foil.
- Use fresh or thawed fish rather than frozen.
2
Season the fish with salt and pepper, olive oil, lemon, and herbs. Drizzle 1 tsp (4.9 mL) of olive oil over each fillet and rub the surface to spread it evenly over both sides. Then, sprinkle salt and pepper (to taste) over both sides of each filet. Slice a lemon into thin slices, then place 1 to 2 slices on top of each fillet. Finish prepping your basa by placing a fresh herb sprig of your choice on top of the lemon.^{[13]
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- Use your favorite fresh herbs, such as parsley, rosemary, dill, or oregano.
- Feel free to use other spices besides salt and pepper for more flavor. Spices that pair well with lemon and herbs include garlic powder, paprika, basil, lemongrass, or thyme.
3
Fold and seal the foil packets. Gather both sides of the foil sheet and bring them together towards the center. Fold the edges lengthwise and at the ends so the fish is completely sealed inside the foil packet. Lightly press the creases to keep the foil in place and seal in the flavor.^{[14]
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- The foil will trap the steam as the fish grills, helping the basa cook evenly and improving its texture.
4
Heat half of a grill to medium-high (about 375–425 °F (191–218 °C).^{[15]
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Research source} If you're using a gas grill, turn the burners on one side of the grill to high and leave the other burners off. If you're using a charcoal grill, fill a chimney with briquettes and light them. Once they’re hot, dump them on one side of the grill and leave the other side empty.^{[16]
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- Keep the lid of the grill closed as you heat it so it gets hot faster.
Did You Know? Creating a two-zone grill will give you more control over grilling the delicate basa fillets. This will prevent them from becoming dry and overcooked.
5
Place the foil packets on the cool side of the grill and cover it. Arrange the 4 foil packets on the side of the grill that doesn’t have the burners on or the briquettes burning underneath. Then, put the lid back down on the grill.^{[17]
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- Grilling the delicate basa fish on the cool side (indirect heat) ensures it cooks all the way through without getting tough or overcooked (“beefier” fish like tuna or swordfish often fare better over direct heat).
6
Grill the basa fillets for 10 to 15 minutes. If you have thin fillets, begin checking them after they've been on the grill for about 10 minutes. To test, put on oven mitts and carefully open a packet with tongs. Then drag the tines of a fork across the center of the fillet. If it's opaque and flakes easily, the basa is done.^{[18]
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- If the fish isn't done, seal the packet back up and put it back on the grill. Check it in another 2 to 3 minutes.
- Open the hot packet an arm’s length away from your face since steam will escape. If you aren’t eating the basa immediately, make sure to still open the foil (otherwise, the fish will continue to cook).^{[19]
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- Fish is safe to eat once the internal temperature reaches 145 °F (63 °C).^{[20]
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  Go to source}
7
Serve the grilled basa fillets. Once the fish is done, transfer the foil packets to a plate. Open each packet and put the grilled fish on serving plates. Consider serving the fish with grilled peppers, making potato salad, or a throwing together a garden salad.^{[21]
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- Tasty sides that pair well with grilled basa (and most grilled fish) include rice pilaf, roasted potatoes, cheesy cauliflower rice, or everybody’s favorite—french fries!^{[22]
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- Refrigerate leftover fish in an airtight container for up to 3 or 4 days.

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Tips

A 100 gram serving of basa is about 145 calories. It contains 7 grams of fat, 0 grams of carbs, and 18 grams of protein.^{[23]
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Basa is also sold as swai or bocourti.

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Basa is a white fish similar in taste and texture to catfish, cod, haddock, or tilapia. In most cases, you can substitute any of these fish for each other in your favorite recipes.

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