Seafood lovers, rejoice! I have another good one for you. Swai is such an underrated fish, but it is so delicious. For those of you who are unfamiliar with swai, it is Vietnamese catfish. It is fairly similar to American catfish, but I find the texture to be a little bit more delicate. Now that we know what we are cooking, let’s get to it.
Servings: 4 · Prep time: 15 min · Cook time: 10 min · Ready in: 25 min · Skill level: Intermediate
Ingredients
- 4 medium-sized Swai fillets
- juice of 1 lime
- 2 tablespoons of sea salt
- 1 tablespoon of garlic powder
- 1 tablespoon of paprika
- 2 sprigs of thyme
- 2 large eggs, well beaten
- 2 cups of panko crumbs
- canola oil, for frying
Method
Place the Swai fillets into a large mixing bowl, squeeze the juice of the lime and sprinkle the salt onto the fillets.
Thoroughly roll the fillets in the lime and salt mixture.
Add all of the spices into the mixing bowl. Roll the fillets in the spices so that each filet is well seasoned. Set the bowl aside.
In a medium-sized mixing bowl, beat the eggs and set them aside.
In a large, non-stick pan, begin to heat the canola oil at a medium heat. Be sure to put enough oil to cover the entire pan.
Spread the panko crumbs onto a large plate. Take each fillet, roll it in the beaten eggs, and coat each side with panko crumbs by firmly pressing the filet onto the panko crumb filled plate.
Once you have coated all four filets with egg and panko crumbs, fry each filet in the non-stick pan. Put as many fillets as your pan will hold without bunching the fish together. You want to leave enough room so that you can turn the fillets without too much of a struggle. Otherwise, you run the risk of you fillet breaking apart.
Fry each side of the fish for about 2 1/2 minutes.
Place each filet on a plate lined with paper towel. Allow each filet to sit on the paper for at least two minutes. The paper towel will help absorb some of the oil from frying the fish.
Plate your fillet with your favorite sides and you are ready to eat.
