How to Cook Basa Fillets

Co-authored by Jessica Gibson

Last Updated: March 23, 2023 References Approved

If you're tired of cod but enjoy the taste of mild, white fish, purchase basa. It's easy to flavor these delicate fillets and cook them 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.

Ingredients

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, basil)
1 lemon, sliced thin
Salt and fresh pepper, to taste

Makes 4 servings

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 from 1 lemon
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 1/2 teaspoons (8.25 g) of salt
1 teaspoon (2 g) of garlic powder
1/2 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

Method 1

Method 1 of 3:

Grilled Basa with Lemon and Herbs

1
Place basa fillets on pieces of aluminum foil. Tear off 4 pieces of aluminum foil that are about 18 to 20 inches (46 to 51 cm) long. Place 1 basa fillet lengthwise on the center of each piece of aluminum foil.^{[1]
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2
Season the fish with salt, pepper, oil, lemon, and herbs. Drizzle 1 teaspoon (4.9 ml) of olive oil over each fillet. Then sprinkle salt and pepper over both sides of them. Divide the thinly sliced lemon between the fish and place a fresh herb sprig on top.^{[2]
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- Use your favorite fresh herbs, such as parsley, rosemary, or oregano.
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3
Seal the foil packets. Gather both sides of a 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.^{[3]
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- The foil will trap the steam as the fish grills.
4
Heat half of a grill to high. If you're using a gas grill, turn the burners on 1 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. Dump the hot coals on 1 side of the grill and leave the other side empty.^{[4]
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- Keep the lid of the grill closed as you heat it.
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 over indirect heat on the grill and cover it. Arrange the 4 foil packets on the hot grill. It's important to set them on the cooler side that doesn't have the burners on or the hot coals. Put the lid back down on the grill.^{[5]
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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 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.^{[6]
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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.
- Use caution when opening the hot packet since steam will escape.
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, potato salad, or a garden salad.^{[7]
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- Refrigerate leftover fish in an airtight container for up to 3 or 4 days.

Method 2

Method 2 of 3:

Spicy Baked Basa Fillets

1
Preheat the oven to 350 °F (177 °C) and lay the fish on a baking sheet. Place 4 basa fillets on the sheet so they're in a single layer. You'll also need to move an oven rack to the center of the oven.^{[8]
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2
Season the basa with salt, pepper, and lemon juice. Sprinkle the fillets with 1 teaspoon (2 g) of ground black pepper, 1 teaspoon (5.5 g) of salt, and 2 tablespoons (30 ml) of lemon juice from 1 lemon over both sides of the fillets.^{[9]
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- Freshly squeezed lemon juice will have the strongest flavor, but you can use bottled lemon juice.
3
Marinate the fish for 15 minutes. Set the fish aside while you combine the spice mixture. The basa will absorb the flavors of the salt, pepper, and lemon juice as it marinates.^{[10]
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- Since the fish is marinating briefly, you can leave it at room temperature.
4
Combine the oil, chili, ginger, garlic, and tomato puree. Pour 4 tablespoons (59 ml) of vegetable oil into a small bowl and add 2 tablespoons (32 g) of red chili paste. Stir in 2 teaspoons (4 g) of grated fresh ginger, 4 cloves of minced garlic, and 4 tablespoons (55 g) of tomato puree.^{[11]
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Alternative Seasoning:
3 tablespoons (42 g) of melted butter
3 tablespoons (44 ml) of soy sauce
2 tablespoons (30 ml) of lemon juice
1 1/4 teaspoons (2.5 g) of chili powder
1/2 teaspoon (2 g) of sugar
1 teaspoon (2 g) of dried basil
2 teaspoons (4 g) of dried oregano
5
Coat the basa with the spicy mixture. Spoon the spicy mixture evenly over each fillet on the baking sheet. Use the back of the spoon to spread it so the fillets are completely coated.
6
Bake the spicy basa for 20 to 25 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).
7
Remove and serve the spicy basa fillets. Turn off the oven and remove the baking sheet. Serve the hot fish with steamed rice and roasted vegetables.
- If you'd like to store leftover fish, put the fillets into an airtight container and refrigerate them for up to 3 days.

Method 3

Method 3 of 3:

Crispy Pan-Fried Basa Fillets

1
Combine the cornmeal, 3 tablespoons (24 g) of the flour, and spices. Put 3/4 cup (115 g) of cornmeal into a pie plate or shallow bowl. Add 3 tablespoons (24 g) of the flour along with 1 1/2 teaspoons (8.25 g) of salt, 1 teaspoon (2 g) of garlic powder, and 1/2 teaspoon (1 g) of cayenne pepper. Whisk until the spices are well mixed.
2
Set up a dredging station with the egg and remaining flour. Get out 2 more shallow pie plates or bowls. Put the remaining 1/2 cup (52 g) of flour in 1 of the plates and crack 1 egg into the other. Add 1 tablespoon (15 ml) of water to the bowl with the egg and whisk it until the egg is blended.
- Diluting the egg with water will make it easier to coat the fish.
3
Heat the vegetable oil for 4 minutes. Pour 1 ¹⁄₂ cups (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.^{[12]
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- 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. 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. The fish should be golden brown and crispy. If you drag the tines of a fork through the flesh, it should flake easily.^{[13]
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- Let the oil heat back up before you add the remaining basa fillets.
- Try using 2 spatulas to turn the fillets so they don't break.
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 then serve them while they're still hot. Garnish the fish with wedges of lemon and a sprinkle of salt.
- Crispy basa fillets are great with potato salad or a garden salad.
- Since the fish will become soggy, avoid storing the pan-fried basa fillets.