Best 2 Pan Fried Swai Recipes
Pan-frying swai is a quick and easy way to prepare this mild-flavored fish. Swai, also known as basa or river cobbler, is a type of catfish that is native to Southeast Asia. It has a delicate flavor and a firm texture that holds up well to pan-frying. Pan-fried swai can be served with a variety of sauces, such as lemon butter sauce, tartar sauce, or a simple vinaigrette. It is also a great addition to tacos, sandwiches, and salads.
Check out the recipes below so you can choose the best recipe for yourself!
PAN-FRIED SWAI FILLETS
My husband loves fish. Since I am allergic, I don't partake. Swai was on sale at the grocery so we picked some up. Since he has never tried it before, I decided to cook it in a familiar way for him. He devoured it. I served this with honeyed carrots and fried yellow squash.
Provided by Bonnie M. Goodwin
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Combine red pepper flakes, seafood seasoning, garlic powder, salt, and pepper in a bowl. Spread corn meal into a shallow bowl. Season swai fish with red pepper flake mixture and press each fillet into cornmeal to coat. Wrap coated fillets in plastic wrap and refrigerate for 30 minutes.
- Heat oil in a skillet over medium heat. Unwrap fish and place in the hot oil; cook until browned, about 5 minutes per side. Add water, bring to a simmer, cover, and cook, flipping occasionally, until fish flakes easily with a fork, about 10 minutes.
Nutrition Facts : Calories 330.2 calories, Carbohydrate 28.7 g, Cholesterol 56.6 mg, Fat 14.9 g, Fiber 1.9 g, Protein 19.4 g, SaturatedFat 2.1 g, Sodium 238.8 mg, Sugar 0.9 g
PAN FRIED SWAI
Make and share this Pan Fried Swai recipe from Food.com.
Provided by Joe Turner
Categories < 30 Mins
Time 25m
Yield 4 1/2 pound servings, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut 2 pounds of Swai fillets into about 1 inch by 1 inch pieces. Sprinkle fish with 1 teaspoon Vegeta seasoning, 1 teaspoon salt and 1/4 teaspoon pepper and mix.
- In a small bowl whisk together 3 tablespoons mayo and 2 eggs. Pour over seasoned fish and mix well. Let it marinade for at least 15 minutes.
- Cover the bottom of the pan with oil and preheat over medium heat. Coat pieces of fish in flour and fry for about 2 minutes on each side, or until golden brown.
- Pour out oil after each batch, wipe the pan with napkins (just please don't burn yourself!), pour more oil in and fry some more. You will have to change the oil after every batch to keep the burned flour sticking to the fish.
Nutrition Facts : Calories 390.8, Fat 29.9, SaturatedFat 4.4, Cholesterol 93, Sodium 617.5, Carbohydrate 24.1, Fiber 0.9, Sugar 0.2, Protein 6.4
- Choose fresh swai fillets. Look for fillets that are firm to the touch and have a light pink color. Avoid fillets that are slimy or have a strong odor.
- Rinse the swai fillets and pat them dry. This will help to remove any excess moisture and prevent the fish from sticking to the pan.
- Season the swai fillets with salt, pepper, and any other desired spices. You can also add a squeeze of lemon juice or a drizzle of olive oil.
- Heat a large skillet or frying pan over medium heat. Add a little bit of oil or butter to the pan to prevent the fish from sticking.
- Cook the swai fillets for 3-4 minutes per side, or until they are cooked through. The fish is cooked through when it is opaque in the center and flakes easily with a fork.
- Serve the pan-fried swai with your favorite sides. Some popular sides include mashed potatoes, roasted vegetables, or rice.
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