Prep

• Cut the basa fillets into 3×2 inch pieces. Place all the pieces on paper towels and pat dry.
• Drizzle ½ teaspoon of garlic powder and ½ teaspoon of salt over both sides of the fish portions.
• In a bowl, combine flour, cornstarch, remaining garlic powder, paprika, egg, salt & pepper. Whisk everything together.
• Add water, about ¼ cup at a time and continue whisking to make a smooth lump-free batter. Add more water, a tablespoon at a time, if the batter seems too thick. The batter should be thick enough to coat the back of a spoon but still be thin enough to drizzle..

Cook

• Heat enough oil in a frying pan for deep frying. Once the oil is very hot, reduce the heat to medium.
• Take each basa portion and dip it into the batter. Let the excess batter drip off. Then carefully drop the batter coated basa into the hot oil. Do not over-crowd the pan while frying.
• Fry the fish on medium for couple of minutes or until the bottom turns golden. Then flip and fry for another 2 minutes until they turn golden all over.
• Place the cooked portions on a cooling rack to help the excess oil drip off and keep them crunchy.

Serve

• Serve Warm