Deep Fried Basa Recipe
Marinated in seasoned buttermilk, served alongside a sweet and savory pickle aioli
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Ingredients
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For the Basa Fish
For the Pickle Aioli
Method
For the Basa Fish
- 1
Marinate the Basa
In a large bowl, combine buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Whisk until well combined.
- 2
Add Fish to Marinade
Add the basa fillets to the buttermilk marinade, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- 3
Prepare the Dredging Mixture
In a separate bowl, mix together the all-purpose flour and cornstarch. This will create a crispy coating for the fish.
- 4
Heat the Oil
In a large, heavy-bottomed pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- 5
Dredge the Fish
Remove the basa fillets from the marinade, allowing excess buttermilk to drip off. Dredge each fillet in the flour and cornstarch mixture, pressing gently to ensure an even coating.
- 6
Fry the Fish
Carefully place the coated basa fillets in the hot oil, frying in batches to avoid overcrowding. Fry for about 4-5 minutes on each side or until golden brown and cooked through.
- 7
Drain the Fish
Once cooked, remove the fish from the oil and place them on paper towels to drain excess oil.
For the Pickle Aioli
- 8
Combine Ingredients
In a bowl, mix together mayonnaise, finely chopped dill pickles, Dijon mustard, lemon juice, and minced garlic.
- 9
Season the Aioli
Taste the aioli and season with salt and black pepper as needed. Adjust to your taste preference.
- 10
Chill Before Serving
Cover the aioli and refrigerate for at least 15 minutes to allow the flavors to blend.