Prepare the Coating: In a shallow dish, combine the cornmeal, garlic powder, black pepper, and salt. Mix well until all the ingredients are evenly distributed.
Pour the milk into a separate bowl, large enough to dip the filets.
Add the oil and butter to a large skillet. Heat over medium-high heat until the butter is melted and the mixture is hot.
Dip each basa filet into the milk, ensuring it is fully submerged and coated.
Transfer the filet to the cornmeal mixture. Press gently to coat the filet evenly with the mixture, ensuring a thorough coating on both sides.
Carefully place the coated basa filets into the hot skillet. Cook for 5 to 7 minutes on each side, or until the filets are golden brown and crispy.
Once cooked, transfer the filets to a plate lined with paper towels to drain any excess oil.
Serve hot with your favorite side dishes or dipping sauce.
