Best Pan Fried Swai Recipes

PAN-FRIED SWAI FILLETS

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.

PAN FRIED SWAI

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.

PAN-FRIED SWAI WITH LEMON BUTTER SAUCE

Steps:

• Lightly salt and pepper both sides of the fish. Put the flour in a shallow bowl or plate and dredge the fish in the flour until evenly coated on both sides. Shake off any excess flour. Heat the oil and one tablespoon of butter in a large non-stick pan over medium-high heat. When oil is glistening hot, add the fish. You may have to do two batches if your fish doesn't all fit into the pan at once. Sear the fish about 2 1/2 to 3 minutes a side, depending on how thick your fillets are. You want them golden brown. Set aside on a serving platter. In the same pan, add the wine, lemon juice and thyme, cook over medium heat. When it comes to a boil, turn down to a low simmer and cook for about 2 minutes, stirring and scraping the brown bits off of the bottom of the pan with a wooden spoon. The liquid should reduce a bit but there should still be enough to make the sauce. Turn off the heat and add a tablespoon of cold butter. Swirl the butter around in the reduced sauce until it melts and sauce thickens. Spoon sauce over the fish and serve immediately.