Marry Me! Fried Basa
Southern Style Fried Basa (catfish)
Southern-style fried fish is more than a meal — it's a ritual. After church, on payday, or just because, that crackle of cornmeal in hot oil meant something good was coming.
This version uses basa. Tender, mild, and often more accessible than catfish but the method stays true. Season it deep, coat it right, fry it hot. The flavor still hits home.
Watch my video to follow along step-by-step.
Ingredients
Serves 4 to 6
For the Fish
6 basa filets 1 lb 10 oz (750 grams) total, fresh or thawed
2 cups (480 ml) buttermilk
2 teaspoons Sriracha or other hot sauce
Neutral oil (vegetable, peanut, or sunflower), for frying (about 2 inches deep)
4 to 6 slices white sandwich bread (optional but traditional)
Hot sauce, to serve
Seasoning Mix
(use half for the fish, half for the dredge)
1½ teaspoons garlic powder
1½ teaspoons onion powder
1½ teaspoons smoked paprika
¾ teaspoon cayenne pepper (optional)
1 teaspoon white pepper
1 teaspoon black pepper
1½ teaspoons ground mustard
2 teaspoons salt
½ teaspoon ground sumac
For the Dredge
1½ cups (180 g) fine or medium yellow cornmeal
½ cup (60 g) all-purpose flour
1 teaspoon baking powder
Remaining half of the seasoning mix
Method
1. Clean and Prep the Fish
Rinse the basa filets under cold water, drain well, and pat dry thoroughly with paper towels. This ensures the seasoning sticks and prevents excess moisture from breaking the crust.
2. Season the Fish
Mix all seasoning ingredients in a small bowl. Use half to season both sides of the fish generously. Set the rest aside for the dredge.
3. Buttermilk Dip
In a shallow dish, mix the buttermilk and Sriracha. Place the seasoned fish in the mixture and let it sit for 3–4 minutes.
🔸 A brief dip lets the coating grip — no need to soak.
4. Prepare the Dredge
In another dish, combine cornmeal, flour, baking powder, and the remaining seasoning mix. Stir thoroughly to distribute.
5. Dredge the Filets
Using the wet-hand/dry-hand method, lift each filet from the buttermilk and dredge well. Press to ensure the coating sticks. Lay on a wire rack and rest for 10 minutes.
🔸 Resting locks the crust in place before frying.
6. Fry the Fish
Pour 2 inches of oil into a cast iron skillet or heavy pan. Heat to 350–375°F (175–190°C).
Lay each filet into the oil away from you. Fry 3–4 minutes per side, or until golden and crisp. Drain on a clean wire rack.
🔸 Cast iron helps maintain heat and crisp up the crust evenly.
7. Serve
Serve hot with slices of white bread (or whatever you want) and hot sauce. That’s the ritual, and the reminder.
📝 Notes
Sumac adds bright, tangy depth. Look for it at international markets, spice shops, or online.
Basa remains more affordable than catfish in many U.S. markets, especially frozen or in bulk. Swai or tilapia are also suitable.
Rinse and dry fish thoroughly before seasoning. Fry while fresh, and eat it hot. This dish doesn’t wait.
