The Indian Basa or baiki fish as many know it, is not to be confused with the Vietnamese basa fish, which is usually frozen and bleached white. It’s also different from the similar sounding bhetki or barramundi that’s popular in Kolkata. Nope, they’re not the same! This Indian baasa fish known scientifically as Pangasius or Pangas is a freshwater catfish that has pinkish meat and is quite fatty.
Some people also confuse it with the Vietnamese basa fish that causes problems. But like many other fish and prawns, the Indian basa has been farmed in Indian rivers. It’s also called seelan or shilan locally in Maharashtra.
It also has not too many bones, which makes it more enjoyable to eat. And if you believe what some people say, eating it’s gooey fat helps you lose weight and reduces cholesterol by increasing your Omega 3 and all that. But don’t take my word for it, ask your doc.
A simple shallow fry with some added spices and the sheelan fish tastes just delicious! No wonder it’s my current favorite. Plus, you don’t really need too much oil for cooking since the Indian basa fish oozes natural tasty fish oil when fried. Which is why we love it 🙂 You know fresh fish oil giving you Omega 3 and all that…
Find out how to fry fish – Indian style with our easy fried basa recipe below…
What Ingredients Do You Need To Fry Indian Basa Fish?
All you need is the Indian Basa Fish or Baiki as locally known here in Mumbai. Some oil, salt, turmeric, garlic, and East Indian Chinchawni Masala or fish Masala. If you do not have the East Indian fish masala, you can add red chili powder or malwani masala or agri masala. They all taste delicious, albiet different!
Steps To Fry Indian Basa Fish?
After buying the fish from your local fish market, you clean and wash it. You can either freeze it until you want to cook it or cut it into slices and cook immediately.
If you freeze the slices for later, you would need to thaw them before cooking.
Cut the baiki slices about 3/4 inch thick. Add salt, turmeric, and also crushed garlic.
Garlic is optional, but we usually add it as it’s good for health, and lends a nice flavor. And since this is a fatty fish, the combination helps reduce cholesterol.
Next, add the chinchawni masala and allow the fish to marinate for a little while. Before frying, dust the fish with a little rice flour (which is also gluten free).
Add some oil to a frying pan and heat it. Place the fish slices next to each other and fry for about 5 minutes on each side.
Cooking Tips & Tricks
- If you do not have East Indian Chinchawni masala, you can use red chilli powder or East Indian bottle masala, agri masala, Malwani masala, or gavran masala.
- You do not have to use too much oil to cook this fish, as the fish oozes yummy fat.
- You do not have to marinate the fish, but if you have the time marination enhances the flavour.
FAQ’s About Baiki
What is Baiki?
Baiki is the local name for Indian basa fish which is a type of catfish found in freshwaters. It is not to be confused with the Vietnam basa fish. It’s also different from the bhetki from West Bengal. They may sound similar, but the bhetki is the Asian seabass or barramundi, a totally different yet tasty fish.
How long can Indian Basa be stored?
Raw fish can be stored in the freezer for 1-2 months. Cooked fish can be stored in an air-tight container in a refrigerator for 2-3 days and in a freezer for a month.
Is Baiki Healthy?
Indian Basa fish is a tasty fatty fish. Oily or fatty fish are usually rich in Omega-3 fatty acids which are good for health. The level of health, check with your doc.
Other Recipes You Might Like
- Mackerel Chilli Fry – Indian Style Bangda Stew
- Easy Prawn Chilli Fry Recipe
- Surmai Tawa Fry
- Easy Fried Mullets Recipe
- East Indian Bombil Pickle (Sukha Bomblache Lonche)
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Fried Baiki Fish | Indian Basa Fish Fry
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- 1 Kilogram Indian Basa Fish or Baiki Cut in Slices
- 1 teaspoon Salt
- 1 teaspoon Turmeric Powder
- 2 Tablespoon East Indian Chinchawni Masala
- 1 Tablespoon Rice Flour For a light coating
- 12 Garlic flakes Crushed
- 2 Tablespoons Oil For each batch in the frying pan
- Wash the cut slices of the fish and add salt.
- Also add turmeric, chinchawni fish masala and crushed garlic flakes.
- Allow the fish to marinate for a little while.
- In a frying pan, heat oil and place the fish slices next to each other.
- Fry them for about 5 minutes and then turn over on the other side and keep for 5 more minutes.
- And your fried baiki is ready!
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- You do not have to marinate the fish, but if you have time to marinate, it will enhance the flavour of the fish.
- If you do not have East Indian Chinchawni masala, you can use red chilli powder or east Indian bottle masala or agri masala or gavran masala.
- You do not have to use too much oil to cook this fish, as the fish ozzes fat.
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Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.